Recipe: Paul Winfield's Champagne Sausage Patties (using beef and pork)
Main Dishes - Beef and Other MeatsPAUL WINFIELD'S CHAMPAGNE SAUSAGE PATTIES
3/4 pound trimmed beef
1 1/4 pounds fatty pork
1/2 of an onion
1/4 cup pecans, chopped
2 cloves garlic
1 tablespoon ground sage (or 5 fresh sage leaves, chopped)
2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/2 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.
3/4 pound trimmed beef
1 1/4 pounds fatty pork
1/2 of an onion
1/4 cup pecans, chopped
2 cloves garlic
1 tablespoon ground sage (or 5 fresh sage leaves, chopped)
2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/2 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.
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