Ingredients
- 5 sage leaves (fresh chopped)
- 2 garlic (cloves)
- 1/2 onion
- 3/4 pound trimmed beef
- 1 1/4 pounds fatty pork
- 1/2 cup champagne
- 1/4 cup pecans (chopped)
- 2 teaspoons salt
- 3/4 teaspoon paprika
- 1 tablespoon sage (ground)
- 1/2 teaspoon pepper
- 1/2 teaspoon marjoram (dried)
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.
