Rabbit Sausage
- 1 lb Rabbit flesh
- 4 Bacon slices
- 1/4 c Rabbit liver
- 1/4 c Onions; pared & diced
- 1 tb Garlic; pared & minced
- 1 ts Sage; chopped
- 1 ts Rosemary; chopped
- 1 ts Thyme; chopped
- 1 ts Parsley; chopped
- 1 1/2 ts Salt
- 1 ts Sugar
- 2 ts Pepper
- 1 tb Sherry
- 1 ts Hazelnut oil
- 3/4 c Heavy cream
- 1 Egg
- 3 oz Rabbit flesh, seared; coarse
- 2 Hog casing
- Chicken bouillon; as needed
Recipe by: "Jessica A. Walton" Place rabbit, bacon,
liver and onions in meat grinder; grind through medium die. Add herbs and
seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45
degrees F. Place three-fourths of mixture into food processor; process
until ball forms, about 20 seconds. Add eggs; process. With processor
running, slowly add cream. Transfer to bowl; add remaining ground mixture
and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing.
Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees
F; add sausage. Poach until sausage reaches internal temperature of 125
degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill until
brown; let cool. Cut in half, slicing on bias.
Serves 6.
Posted to MM-Recipes Digest V4 #104 by "Griff" on
Apr 14, 1997
liver and onions in meat grinder; grind through medium die. Add herbs and
seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45
degrees F. Place three-fourths of mixture into food processor; process
until ball forms, about 20 seconds. Add eggs; process. With processor
running, slowly add cream. Transfer to bowl; add remaining ground mixture
and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing.
Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees
F; add sausage. Poach until sausage reaches internal temperature of 125
degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill until
brown; let cool. Cut in half, slicing on bias.
Serves 6.
Posted to MM-Recipes Digest V4 #104 by "Griff"
Apr 14, 1997
