How To make Paul Winfield's Champagne Sausage Patties

3/4 Pound trimmed beef
1 1/4 Pounds fatty pork
2 Cloves garlic
1/2 onion
1/2 Teaspoon dried marjoram
3/4 Teaspoon paprika
1/4 Teaspoon ground cloves
2 Teaspoons salt
1/2 Teaspoon pepper
1 Tablespoon ground sage

or
5 fresh sage leaves :

chopped
1/4 Cup pecans -- chopped
1/2 Cup champagne
Grind all ingredients except champagne together, mixing thoroughly. Mix in champagne. Refrigerate for 1 hour. Form patties and refrigerate uncovered on rack for 12 to 24 hours to dry. Fry like other sausages.