Ingredients
- 5 sage leaves (fresh chopped)
- 2 garlic (cloves)
- 1/2 onion
- 350 gr trimmed beef
- 325 gr fatty pork
- 110 gr champagne
- 34 gr pecans (chopped)
- 6 gr salt
- 2 gr paprika
- 2 gr sage (ground)
- 1 gr pepper
- 1 gr 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 dozen to 24 hours to dry. Fry like other sausages.
