directions
-
1
Add meats and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 or #29 horn extrude the mixture into the casings and twist off into four- inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use.
Champagne Sausage
ingredients
- 1 pound ground pork
- 1 pound lean ground beef
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1-1/2 teaspoons minced fresh marjoram or
- 1/2 teaspoon dried
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cloves
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/3 cup champagne