Liverpool House Rabbit Sausage Recipes

HOUSE SAUSAGE

Steps:

• Combine all of the ingredients in a medium bowl and wrap tightly with plastic wrap. Chill in the refrigerator for at least 1 hour and up to overnight.
• When ready to cook, form the mixture into small patties about 1/4-inch thick and 3 inches wide. Cook in a skillet over medium-high heat, turning once, until golden brown and completely cooked through, about 8 minutes total. Transfer the sausage to a serving dish and serve warm.

RABBIT BREAKFAST SAUSAGE

Steps:

• In a large bowl, combine the first six ingredients. Cover and refrigerate overnight. In a food processor, process the mixture in small batches until coarsely ground. Stir in apple. , Shape into 16 patties, 3 in. each. Heat oil in a skillet; cook patties over medium heat for 5 minutes on each side or until sausage is browned and meat is no longer pink.

RABBIT SAUSAGE

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.

GRILLED RABBIT SAUSAGE OVER STEWED WHITE BEANS

Steps:

• For the sausage:
• Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 6 (3-inch) patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side.
• For the Beans:
• Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the broth. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

RABBIT SAUSAGE

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.

RABBIT SAUSAGE

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.

LIVERPOOL HOUSE RABBIT SAUSAGE

Steps:

• In a large bowl, combine the rabbit, pork loin, pork cheek, salt, water, powdered milk, dry mustard, sugar, pepper, and Prague powder and mix well. Cover and refrigerate for at least 2 hours or up to overnight.
• Fit your meat grinder with a plate with medium-size holes (3/8 inch/10 mm). Slowly pass the meat mixture through the grinder. Using your hands, stuff 1 pound (455 g) of meat into each casing by inserting small balls of the meat mixture and squeezing the casing to compact the mixture. (If your casings are too long, just trim them to size.) Tie 'em up with butcher string. Place the sausages on a tray, cover with a cloth, and let sit at room temperature for 1 hour.
• To smoke the sausages, preheat the smoker to a chamber temperature of 200°F (93°C). (To smoke your sausages on a barbecue, follow the smoking instructions for the Hot Délicieux Sandwich, page 151.) Hang the sausages in the smoker (we hang them from a grill using small stainless-steel hooks) and smoke them until they reach a core temperature of 152°F (67°C). That's about 3 hours at 185°F/85°C (the chamber temperature will drop a bit once the sausages are inside). We figure if you have a smoker, a meat thermometer is probably not such a big deal for you. Be sure to spray the sausages with water every 30 minutes. When the sausages are finished smoking, let them cool for a day.
• Alternatively, poach the sausages in simmering water with the onions and bay leaves for 30 to 40 minutes, or until they reach a core temperature of 152°F (67°C).
• Serve the sausages with a pocketknife, crackers, and the stone fruit preserve, preferably while on a fishing trip. The sausages will keep for a week (if poached) to 10 days (if smoked) wrapped in aluminum foil in the refrigerator.
• To make your own casings, cut unbleached muslin cloth into 14 by 6 1/2-inch (35 by 16.5-cm) rectangles. Fold in half lengthwise and sew along the long and one short side to make a 14 by 3 1/4-inch (35 by 8-cm) bag. Wash the casings before use.