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    You are in: Home / Recipes / Rabbit Sausage Recipe
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    Rabbit Sausage

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 5 mins

    24 hrs

    1 hrs 5 mins

    Molly53's Note:

    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.

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    Units: US | Metric


    1. 1
      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).
    2. 2
      Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
    3. 3
      Combine all ingredients except the casings in a large bowl; blend thoroughly with your hands.
    4. 4
      Transfer mixture to a plastic container, cover and refrigerate 24 hours.
    5. 5
      Fill the casings and make links by twisting the sausage where you wish the links to be.
    6. 6
      Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
    7. 7
      Preheat oven to 300°F.
    8. 8
      Place the sausage links in a shallow pan with an inch of water; bake uncovered for an hour.
    9. 9
      Place sausage links under broiler and cook until brown on top, about 5 minutes.
    10. 10
      Serve hot.

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    Nutritional Facts for Rabbit Sausage

    Serving Size: 1 (469 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 682.6
    Calories from Fat 303
    Total Fat 33.7 g
    Saturated Fat 11.1 g
    Cholesterol 254.1 mg
    Sodium 1842.1 mg
    Total Carbohydrate 16.8 g
    Dietary Fiber 2.1 g
    Sugars 3.1 g
    Protein 73.2 g

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