Recipe - Liver-Sage Sausage

One half pound Veal or pork stew meat
cut into 1in pieces
One half pound Chicken livers
4 tablespoon Chopped fresh sage; =OR=
2 tablespoon Dried sage
2 tablespoon Minced garlic
One fourth cup Drained capers
One fourth teaspoon Ground black pepper
One half cup Dry white wine
One half pound Bacon; coarsely minced
4 Feet of sausage casing

IN A MIXING BOWL, combine veal or pork and the chicken livers with the
sage, garlic, capers, pepper and white wine. Cover and place in the
refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the
refrigerator, and add the bacon. 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. Stuff the mixture into sausage casings,
forming one long sausage or form into patties. To cook, place the sausages
on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each
side.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini