RABBIT BREAKFAST SAUSAGE
As a palate-pleasing alternative to traditional pork sausage, my husband and I created this lower-fat version. It's moist, flavorful and delicious. We especially enjoy it for breakfast or brunch. -Carol Heuschkel, Winsted, Connecticut
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 403 calories, Fat 18g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 655mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 54g protein.
BREAKFAST SAUSAGE
Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h45m
Yield 2 pounds or 16 (2-inch) patties
Number Of Ingredients 11
Steps:
- Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
BREAKFAST TURKEY SAUSAGES RECIPE BY TASTY
Here's what you need: lean ground turkey, pepper, dried thyme, ground sage, garlic powder, salt, oil
Provided by Swasti Shukla
Categories Breakfast
Yield 8 servings
Number Of Ingredients 7
Steps:
- Add the turkey, pepper, thyme, sage, garlic powder, and salt to a large bowl and mix to combine.
- Form the turkey meat into eight equal patties.
- Heat a skillet on medium heat and coat with a bit of oil. Cook patties for 5-10 minutes on each side, or until the inside is no longer pink.
- Enjoy!
Nutrition Facts : Calories 112 calories, Carbohydrate 0 grams, Fat 7 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
BREAKFAST SAUSAGE
Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.
Provided by Lee Fogle
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
- Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
- Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).
Nutrition Facts : Calories 409 calories, Carbohydrate 2.7 g, Cholesterol 109 mg, Fat 32.2 g, Fiber 0.3 g, Protein 25.6 g, SaturatedFat 11.9 g, Sodium 861.2 mg, Sugar 2.2 g
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
GRILLED RABBIT SAUSAGE OVER STEWED WHITE BEANS
Provided by Emeril Lagasse
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 30
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
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
LIVERPOOL HOUSE RABBIT SAUSAGE
When Fred travels, the first place he always goes is to a grocery store. Forget the idyllic markets and the virile butchers; he has this immense fascination with supermarkets. Nothing compares to landing in Paris at 9:00 A.M. and heading to the loaded yogurt aisle of a Monoprix. He feels the same when he's visiting western Canada, checking out the sausage sections. Far from artisanal anything, we're sure, but the array is crazy: midget baloney, cotton-sack summer sausage, skinless Mennonite, headcheese, jerky of all kinds, and on and on. It's a fun challenge to take an old commercial sausage and just make it honest again: good meats and real smoke. This one we made with Emma, who was chef de cuisine at Liverpool House at the time. We suggest the use of muslin bags for this sausage in particular. You might find them online, or, as a proper Joe Beefer, you can sew them yourself (see Note). The penetration of smoke is much better and you don't need a stuffer. You just do it by hand.
Yield Makes 6 sausages, each about 8 inches (20 cm) long and 3 inches (7.5 cm) in diameter
Number Of Ingredients 15
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.
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
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