Recipes

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
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
  3. Poke several holes down the length of each sausage
  4. Refrigerate and use within three to four days or freeze for later use.


© 2026 Recipe Tour. All Rights Reserved. Other terms, conditions, and restrictions may apply.
Please see Terms & Conditions and Privacy Policy on Site for details.