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Ingredientes
- 1/2 lb Veal or possibly pork stew meat cut into 1-in pcs
- 1/2 lb Chicken livers
- 4 Tbsp. Minced fresh sage, -=Or possibly=-
- 2 Tbsp. -Dry sage
- 2 Tbsp. Chopped garlic
- 1/4 c. Liquid removed capers
- 1/4 tsp Grnd black pepper
- 1/2 c. Dry white wine
- 1/2 lb Bacon, coarsely diced
- 4 x Feet of sausage casing
Direcciones
- IN A MIXING BOWL, combine veal or possibly pork and the chicken livers with the sage, garlic, capers, pepper and white wine. Cover and place in the refrigerator for 4 hrs, or possibly up to 12 hrs. Remove the mix from the refrigerator, and add in the bacon. Pass the mix through a meat grinder fitted with medium holes or possibly place in a food processor and pulse till well combined, but not quite smooth. Stuff the mix into sausage casings, forming one long sausage or possibly form into patties. To cook, place the sausages on a warm grill or possibly under a preheated broiler. Grill 5 to 6 min on each side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 178 | 66% |
| Total Fat 19.79g | 25% |
| Saturated Fat 6.58g | 26% |
| Trans Fat 0.03g | |
| Cholesterol 177mg | 59% |
| Sodium 534mg | 22% |
| Potassium 293mg | 8% |
| Total Carbs 2.75g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.23g | 0% |
| Protein 16.2g | 26% |
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