Try this Paul Winfields Champagne Sausage Patties recipe, or contribute your own.
Suggest a better descriptionGrind 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. Posted to recipelu-digest by "Crane C. Walden"
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 112 | ||
Calories from Fat: 47 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.5mg | 0 % | |
Potassium 151.8mg | 4 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6.8g | ||
Protein 1.5g | 2 % | |
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. |
Calories per serving: 112
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