1/2 lb Veal or pork stew meat cut into 1-in pieces
1/2 lb Chicken livers
4 tb Chopped fresh sage OR 2 tb dried sage
2 tb Minced garlic
1/4 c drained capers
1/4 ts Ground black pepper
1/2 c dry white wine
1/2 lb Bacon, coarsely diced
In a mixing bowl, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the refrigerator, and add the bacon. 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.
Stuff the mixture into sausage casings, forming one long sausage or form into patties.To cook, place the sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side.