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Champagne Sausage Patties

A home-style Paul Winfield's Champagne Sausage Patties made with Trimmed Beef, Fatty Pork, Garlic, Onion, and Dried Marjoram. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3/4 lb
• 1 1/4 lb
• 2 clove
• 1/2
• 1/2 tsp
• 3/4 tsp
• 1/4 tsp
• 2 tsp
• 1/2 tsp
• 1 tbsp
• 5
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Grind all ingredients except champagne together, mixing thoroughly.

2. 2

   Mix in champagne.

3. 3

   Refrigerate for 1 hour.

4. 4

   Form patties and refrigerate uncovered on rack for 12 to 24 hours to dry.

5. 5

   Fry like other sausages.