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.