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

      4    Feet of sausage casing

  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.