Rabbit Sausage
Yield: 6 Servings
1 lb Rabbit Flesh
4 Bacon Slices
1/4 cup Rabbit Liver
1/4 cup Onions -- pared & diced
1 TBS 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 TBS Sherry
1 tsp Hazelnut Oil
3/4 cup Heavy Cream
1 Egg
3 oz Rabbit Flesh, Seared & coarsely chopped
2 Feet of Hog Casing
Chicken Bouillon -- as Needed
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-inch 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.
--
_______________________________________________
Get your free email from www.doramail.com with 30 Megs of disk space in
webhosting and e-mail storage!
Powered by Outblaze
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/HERB-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
