Place bacon in a heavy skillet and saute 1 minute.
Add liver and sage and cook over medium heat 3 to 4 minutes.
Liver should be pink on the inside.
Transfer to a warm plate.
Add wine to skillet, scraping up bits of liver and bacon with a wooden spoon.
Simmer sauce 2 minutes over medium heat to thicken slightly.
Arrange livers on toast; spoon sauce over.