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Rabbit Sausage

Rabbit Sausage recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 520.1
Dietary: Gluten-free
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
  • 1 pound Rabbit Flesh
  • 4 Bacon Slices
  • 1/4 cup Rabbit Liver
  • 1/4 cup Onions -- pared & diced
  • 1 tablespoon Garlic -- pared & minced
  • 1 teaspoon Sage -- chopped
  • 1 teaspoon Rosemary -- chopped
  • 1 teaspoon Thyme -- chopped
  • 1 teaspoon Parsley -- chopped
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 2 teaspoon Pepper
  • 1 tablespoon Sherry
  • 1 teaspoon Hazelnut Oil
  • 3/4 cup Heavy Cream
  • 1 Egg
  • 3 ounce Rabbit Flesh, Seared --
Directions
  1. 1
    Coarsely chopped 2 Feet Hog Casing Chicken Bouillon -- as Needed
  2. 2
    Place rabbit, bacon, liver and onions in meat grinder; grind through medium die.
  3. 3
    Add herbs and seasonings, sherry and oil; combine.
  4. 4
    Cover; marinate for 3 hours at 45 degrees F.
  5. 5
    Place three-fourths of mixture into food processor; process until ball forms, about 20 seconds.
  6. 6
    Add eggs; process.
  7. 7
    With processor running, slowly add cream.
  8. 8
    Transfer to bowl; add remaining ground mixture and seared rabbit.
  9. 9
    Mix well.
  10. 10
    Using pastry bag, pipe mixture into casing.
  11. 11
    Tie into 4-in.-long segments; hang for 1 hour.
  12. 12
    Heat bouillon to 160 degrees F; add sausage.
  13. 13
    Poach until sausage reaches internal temperature of 125 degrees F, about 20 to 25 minutes.
  14. 14
    Remove sausage; let cool.
  15. 15
    Grill until brown; let cool.
  16. 16
    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.

Keywords: american, blending, chopped, cream, diced, egg, flesh, garlic, grilling, hazelnut, heavy, liver, main, minced, oil, onions, pared, parsley, pepper, rabbit
Read it online: https://www.chefs-mate.com/recipe/rabbit-sausage/