Recipe - Paul Winfields Champagne Sausage Patties

Three fourths pound Trimmed beef
1 One fourth pound Fatty pork
2 Cloves garlic
One half Onion
One half teaspoon Dried marjoram
Three fourths teaspoon Paprika
One fourth teaspoon Ground cloves
2 teaspoon Salt
One half teaspoon Pepper
1 tablespoon Ground sage; or
5 Fresh sage leaves; chopped
One fourth cup Pecans; chopped
One half cup Champagne

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.
Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
7, 1998