Rabbit Sausage

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1 lb Rabbit flesh
1 tb Garlic; pared & minced
3 oz Rabbit flesh, seared; coarse
4 Bacon slices
Chicken bouillon; as needed
1 1/2 ts Salt
1 Egg
1 ts Rosemary; chopped
1 tb Sherry
1/4 c Rabbit liver
1/4 c Onions; pared & diced
1 ts Thyme; chopped
2 ts Pepper
1 ts Hazelnut oil
1 ts Sage; chopped
1 ts Parsley; chopped
3/4 c Heavy cream
1 ts Sugar
2 Hog casing

Original recipe makes 6 Servings



Recipe by: "Jessica A. Walton" 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-in.-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. Serves 6. Posted to MM-Recipes Digest V4 #104 by "Griff" on Apr 14, 1997

Calories Per Serving: 172 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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