Rabbit Sausage
Description
This artisanal rabbit sausage features ground rabbit meat and liver blended with bacon, aromatic herbs, and a touch of sherry. The mixture is enriched with heavy cream and hazelnut oil for a rich, smooth texture. After poaching in bouillon, the sausages are grilled to achieve a browned exterior and served sliced on the bias.Ingredients
Directions
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Coarsely chopped 2 Feet Hog Casing Chicken Bouillon -- as Needed
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Place rabbit, bacon, liver and onions in meat grinder; grind through medium die.
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Add herbs and seasonings, sherry and oil; combine.
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Cover; marinate for 3 hours at 45 degrees F.
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Place three-fourths of mixture into food processor; process until ball forms, about 20 seconds.
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Add eggs; process.
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With processor running, slowly add cream.
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Transfer to bowl; add remaining ground mixture and seared rabbit.
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Mix well.
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Using pastry bag, pipe mixture into casing.
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Tie into 4-in.-long segments; hang for 1 hour.
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Heat bouillon to 160 degrees F; add sausage.
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Poach until sausage reaches internal temperature of 125 degrees F, about 20 to 25 minutes.
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Remove sausage; let cool.
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Grill until brown; let cool.
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Cut in half, slicing on bias
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 520.1kcal
- % Daily Value *
- Total Fat 41.3g64%
- Saturated Fat 16.5g83%
- Cholesterol 142.0mg48%
- Sodium 6040.3mg252%
- Total Carbohydrate 6.4g3%
- Dietary Fiber 1.2g5%
- Sugars 2.6g
- Protein 29.6g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, blending, chopped, cream, diced, egg, flesh, garlic, grilling, hazelnut, heavy, liver, main, minced, oil, onions, pared, parsley, pepper, rabbit
