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Champagne Sausage Patties

3/4 lb Trimmed beef
1 1/4 lb Fatty pork
2 Cloves garlic
1/2 Onion
1/2 ts Dried marjoram
3/4 ts Paprika
1/4 ts Ground cloves
2 ts Salt
1/2 ts Pepper
1 tb Ground sage; or 5 Fresh sage leaves; chopped
1/4 c Pecans; chopped
1/2 c 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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