Paul Winfield's Champagne Sausage Patties

Ingredients

3/4 pound trimmed beef
1 1/4 pounds fatty pork
2 garlic
1/2 onion
1/2 teaspoon marjoram
3/4 teaspoon paprika
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon sage
5 sage leaves
1/4 cup pecans
1/2 cup 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 12 to 24 hours to dry. Fry like other sausages.