Liver-Sage Sausage
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INGREDIENTS
- 1/2 lb Veal or pork stew meat
- 1/4 c Drained capers
- 1/2 c Dry white wine
- 1/2 lb Bacon; coarsely diced
- 1/2 lb Chicken livers
- 4 tb Chopped fresh sage; -=OR=-
- 2 tb Garlic ; minced
- 2 tb -Dried sage
- 1/4 ts Black Pepper ; ground
- 4 Feet of sausage casing
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (126g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 52 | ||
| Calories from Fat: 17 (33%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.9g | 2 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 128.8mg | 40 % | |
| Sodium 197.1mg | 7 % | |
| Potassium 101.2mg | 3 % | |
| Total Carbohydrate 1.2g | 0 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 0.9g | ||
| Protein 6.6g | 9 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 52
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