Paul Winfield's Champagne Sausage Patties

Ingredients

350 gr trimmed beef
325 gr fatty pork
2 garlic
1/2 onion
1 gr marjoram
2 gr paprika
6 gr salt
1 gr pepper
2 gr sage
5 sage leaves
34 gr pecans
110 gr champagne

Instructions

Grind all ingredients except champagne together, mixing thoroughly. Mix in champagne. Refrigerate for 1 hour. Form patties and refrigerate uncovered on rack for dozen to 24 hours to dry. Fry like other sausages.