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.
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INGREDIENTS
Nutrition- 2
- 1lb pork butt or 1 lb pork shoulder, ground
- 2 1⁄2teaspoons salt
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon ground cayenne pepper
- 1⁄4teaspoon white pepper
- 1⁄2teaspoon ground cumin
- 2
- 1
- 1
- 3
- 1
- 1
- 1⁄2
- 1
- 3⁄4cup chicken stock or 3/4 cup rabbit stock
- 1⁄2cup fine breadcrumbs
- 2
- casing (you'll need 7 natural pork casings)
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DIRECTIONS
- 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.
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