Rabbit Sausage Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Rabbit Flesh,
4: Bacon Slices,
1/4 cup: Rabbit Liver,
1/4 cup: Onions, pared & diced
1 tbsp: Garlic, pared & minced
1 tsp: Sage, chopped
1 tsp: Rosemary, chopped
1 tsp: Thyme, chopped
1 tsp: Parsley, chopped
1 1/2 tsp: Salt,
1 tsp: Sugar,
2 tsp: Pepper,
1 tbsp: Sherry,
1 tsp: Hazelnut Oil,
3/4 cup: Heavy Cream,
1: Egg,
3 ounce: Rabbit Flesh, Seared --
Coarsely chopped,
2: Feet Hog Casing,
Chicken Bouillon, as
Needed,
Directions:
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.
Recipe By : "Jessica A. Walton"
Source from luhu.jp
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.
Recipe By : "Jessica A. Walton"
Source from luhu.jp
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