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@MSGID: 35605.fidonet_cooking@1:105/500 2de91537
@TZUTC: -0800
@PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@BBSID: FQBBS
@CHRS: ASCII 1
@NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Liver Sage Sausage
Categories: Sausages
Yield: 6 Servings
1/2 lb Veal or pork stew meat;
- cut into 1" pieces
1/2 lb Chicken livers
4 tb Fresh sage; chopped -OR-
2 tb Dried sage
2 tb Garlic; minced
1/4 c Capers; drained
1/4 ts Ground black pepper
1/2 c Dry white wine
1/2 lb Bacon; coarsely diced
Sausage casing (4`)
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.
Posted by: Ed P
Recipe FROM: 1@dont-email.me>,
MMMMM
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