Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         veal
     1/2  pound         chicken liver
   4      tablespoons   fresh sage
   2      tablespoons   garlic
     1/4  cup           capers
     1/4  quart         black pepper
     1/2  cup           dry white wine
     1/2  pound         bacon
                        sausage

Preparation:

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.