Clay's Kitchen : Sausage Recipes

Sausage Recipes

© Copyright 1995-2023, Clay Irving <>, Manhattan Beach, CA USA

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Liver Sage Sausage

½ pound veal
½ pound chicken liver
4 tablespoons fresh sage
2 tablespoons garlic
¼ cup capers
¼ quart black pepper
½ cup dry white wine
½ pound bacon

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.

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