 |
|
|
|
 |
|
 |
| |
| Home -> [Exotic, Meats] -> [Liver-sage sausage Recipe] |
Liver-sage sausage
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Exotic, Meats |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1/2
| lbs | Veal | | 1/2
| lbs | Chicken liver | | 4
| tbsp | Fresh sage | | 2
| tbsp | Garlic | | 1/4
| cup | Capers | | 1/4
| quart | Black pepper | | 1/2
| cup | Dry white wine | | 1/2
| lbs | Bacon | | | Sausage |
|
Procedures:
| 1 | In a mixing bowl, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine. | | 2 | Cover and place in the refrigerator for 4 hours, or up to 12 hours. | | 3 | Remove the mixture from the refrigerator, and add the bacon. | | 4 | Pass the mixture through a meat grinder fitted with medium holes or place in a food processor and pulse until well combined, but not quite smooth. | | 5 | Stuff the mixture into sausage casings, forming one long sausage or form into patties. | | 6 | To cook, place the sausages on a hot grill or under a preheated broiler. | | 7 | Grill 5 to 6 minutes on each side |
|
|
|
|
|
|
|
|
|
|
