Liver-Sage Sausage

1. 1

   In a mixing bowl, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine.

2. 2

   Cover and place in the refrigerator for 4 hours, or up to 12 hours.

3. 3

   Remove the mixture from the refrigerator, and add the bacon.

4. 4

   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.

5. 5

   Stuff the mixture into sausage casings, forming one long sausage or form into patties.

6. 6

   To cook, place the sausages on a hot grill or under a preheated broiler.

7. 7

   Grill 5 to 6 minutes on each side.

* Per serving · 4 servings · Values may vary.

No additional tips available.