Liver-Sage Sausage

• 1/2 pound veal cut into 1 inch pieces
• 1/2 pound chicken livers
• 4 tablespoons sage fresh, chopped
• 2 tablespoons garlic minced
• 1/4 cup capers drained
• 1/4 teaspoon black pepper ground
• 1/2 cup white wine dry
• 1/2 pound bacon coarsely diced
• 1 x sausage casing

1. In a mixing bowl, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine.
2. Cover and place in the refrigerator for 4 hours, or up to 12 hours.
3. Remove the mixture from the refrigerator, and add the bacon.
4. 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.
5. Stuff the mixture into sausage casings, forming one long sausage or form into patties.
6. To cook, place the sausages on a hot grill or under a preheated broiler.
7. Grill 5 to 6 minutes on each side.

veal, chicken livers, sage, garlic, capers, black pepper, white wine, bacon, sausage casing

Taken from recipeland.com/recipe/v/liver-sage-sausage-35876 (may not work)