Paul Winfield’s Champagne Sausage Patties
Paul Winfield’s Champagne Sausage Patties, a sausages recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe.
Paul Winfield’s Champagne Sausage Patties
Ingredients
- 3/4 Pound trimmed beef
- 1 1/4 Pounds fatty pork
- 2 Cloves garlic
- 1/2 onion
- 1/2 Teaspoon dried marjoram
- 3/4 Teaspoon paprika
- 1/4 Teaspoon ground cloves
- 2 Teaspoons salt
- 1/2 Teaspoon pepper
- 1 Tablespoon ground sage — or
- 5 fresh sage leaves — chopped
- 1/4 Cup pecans — chopped
- 1/2 Cup champagne
Method
- 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.
More Sausages recipes
- Basic Irish Sausages / From Irish Traditional Food,
- Corn and Sausage Chowder
- Corn & Sausage Chowder
- Famous Jodeen Sausage (Wyoming Style)
- Grandpa and Grandma B’s Venison Sausage
- Hearty Sausage Soup