RABBIT SAUSAGE
Provided by Craig Claiborne
Categories dinner, project, main course
Time 1h
Yield 11 to 12 sausages
Number Of Ingredients 9
Steps:
- It is best to prepare these sausages at least one day in advance and refrigerate until ready to cook.
- Cut the meat from the rabbit bones and cut away and discard any membranes or fibers. Cut the meat into 1-inch cubes. There should be about 1 3/4 pounds of meat. Put the meat into a mixing bowl.
- Cut the pork into 1-inch cubes. Add the pork to the rabbit meat. Add the remaining ingredients except the cream. Blend well.
- If using a sausage stuffer, put half the mixture into the container of a food processor and blend slightly finer than hamburger meat, gradually adding half the cream. Repeat with the remaining meat mixture and cream and combine the two batches. Blend well with the fingers. Follow the manufacturer's instructions for filling the sausage casings. If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings. When the filling has been added, pinch off the casings and tie each end. Tie a piece of string at 5- or 6-inch intervals. There should be 11 or 12 sausages. Wrap the sausages in clear plastic wrap and refrigerate overnight.
- When ready to cook, cut off as many lengths as desired. Prick each sausage all over, forming pin-sized holes. Grill or broil the sausages, turning as necessary, about 15 minutes or until done. Or preheat the oven to 375 degrees. Place the sausages in a skillet and add 1/8 inch water. Bring the water to a boil and place the skillet in the oven. Bake 15 to 20 minutes, turning occasionally, until the sausages are done.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 10 grams, Sodium 496 milligrams, Sugar 0 grams
RABBIT SAUSAGE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides.
Provided by Molly53
Categories High Protein
Time P1DT1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Combine all ingredients except the casings in a large bowl; blend thoroughly with your hands.
- Transfer mixture to a plastic container, cover and refrigerate 24 hours.
- Fill the casings and make links by twisting the sausage where you wish the links to be.
- Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
- Preheat oven to 300°F.
- Place the sausage links in a shallow pan with an inch of water; bake uncovered for an hour.
- Place sausage links under broiler and cook until brown on top, about 5 minutes.
- Serve hot.
Nutrition Facts : Calories 682.6, Fat 33.8, SaturatedFat 11.1, Cholesterol 254.2, Sodium 1842.2, Carbohydrate 16.9, Fiber 2.1, Sugar 3.1, Protein 73.3
RABBIT SAUSAGE
Make and share this Rabbit Sausage recipe from Food.com.
Provided by JenSmith
Categories Rabbit
Time 55m
Yield 3 lb, 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare casings according to maker's instructions.
- Combine remaining ingredients; grind through the fine disk of a meat grinder, and stuff into casings. Twist off into 3" links.
- Pan fry in oil.
Nutrition Facts : Calories 311.5, Fat 12.7, SaturatedFat 3.8, Cholesterol 129.3, Sodium 481.6, Carbohydrate 0.6, Fiber 0.3, Protein 45.6
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