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Paul Winfield's Champagne Sausage Patties Recipe
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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 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.
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