Rabbit Sausage Recipe

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0 votes | 3047 views
Servings: 6

Ingredients

Cost per serving $0.56 view details
  • 1 lb Rabbit flesh
  • 4 x Bacon slices
  • 1/4 c. Rabbit liver
  • 1/4 c. Onions, pared & diced
  • 1 Tbsp. Garlic, pared & chopped
  • 1 tsp Sage, minced
  • 1 tsp Rosemary, minced
  • 1 tsp Thyme, minced
  • 1 tsp Parsley, minced
  • 1 1/2 tsp Salt
  • 1 tsp Sugar
  • 2 tsp Pepper
  • 1 Tbsp. Sherry
  • 1 tsp Hazelnut oil
  • 3/4 c. Heavy cream
  • 1 x Egg
  • 3 ounce Rabbit flesh, seared, coarse
  • 2 x Hog casing
  •     Chicken bouillon, as needed

Directions

  1. Liver and onions in meat grinder; grind through medium die. Add in herbs and seasonings, sherry and oil; combine. Cover; marinate for 3 hrs at 45 degrees F. Place three-fourths of mix into food processor; process till ball forms, about 20 seconds. Add in Large eggs; process. With processor running, slowly add in cream. Transfer to bowl; add in remaining grnd mix and seared rabbit. Mix well. Using pastry bag, pipe mix into casing.
  2. Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees F; add in sausage. Poach till sausage reaches internal temperature of 125 degrees F, about 20 to 25 min. Remove sausage; let cold. Grill till brown; let cold. Cut in half, slicing on bias.
  3. Serves 6.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 95g
Recipe makes 6 servings
Calories 178  
Calories from Fat 143 80%
Total Fat 16.06g 20%
Saturated Fat 6.74g 27%
Trans Fat 0.0g  
Cholesterol 65mg 22%
Sodium 887mg 37%
Potassium 126mg 4%
Total Carbs 3.53g 1%
Dietary Fiber 0.5g 2%
Sugars 1.36g 1%
Protein 4.55g 7%
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