Rabbit Sausage Recipes

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RABBIT BREAKFAST SAUSAGE



Rabbit Breakfast Sausage image

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

1 dressed and boned rabbit (6 pounds), cut up
2 teaspoons salt
1-1/2 teaspoons rubbed sage
1-1/4 teaspoons white pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup finely chopped peeled tart apple
2 tablespoons canola oil

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.

SMOKED RABBIT



Smoked Rabbit image

Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Game Meats     Rabbit

Time P1DT5h40m

Yield 8

Number Of Ingredients 15

¾ cup water
½ cup apple cider vinegar
¼ cup dry white wine
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (3 pound) whole rabbit
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried parsley flakes

Steps:

  • Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.
  • Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.
  • Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.
  • Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.
  • Preheat an electric smoker to 250 degrees F (120 degrees C).
  • Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 1.6 g, Cholesterol 91.6 mg, Fat 9 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 2.7 g, Sodium 1482 mg, Sugar 0.4 g

RABBIT SAUSAGE



Rabbit Sausage image

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

2 lbs rabbit, ground
1 lb pork butt or 1 lb pork shoulder, ground
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon white pepper
1/2 teaspoon ground cumin
2 teaspoons fresh thyme, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, minced
3 tablespoons fresh parsley, minced (flat-leaf preferred)
1 tablespoon garlic, peeled and minced
1 cup green onions or 1 cup shallot, thinly sliced
1/2 cup onion, minced
1 egg
3/4 cup chicken stock or 3/4 cup rabbit stock
1/2 cup fine breadcrumbs
2 tablespoons parmesan cheese, grated
casing (you'll need 7 natural pork casings)

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

RABBIT SAUSAGE



Rabbit Sausage image

Provided by Craig Claiborne

Categories     dinner, project, main course

Time 1h

Yield 11 to 12 sausages

Number Of Ingredients 9

1 ready-to-cook rabbit, about 2 1/2 pounds cleaned weight
1 1/2 pounds partly fat boneless shoulder of pork
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup heavy cream

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

GRILLED RABBIT SAUSAGE OVER STEWED WHITE BEANS



Grilled Rabbit Sausage over Stewed White Beans image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 30

1 rabbit, de-boned and cut into 1-inch cubes (about 2 1/2 pounds)
6 slices bacon, diced into 1-inch pieces
1/2 cup pecan pieces, roughly chopped
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/4 cup chopped green onions
1/4 cup chopped parsley leaves
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1 small garlic clove, thinly sliced
1/4 cup chopped shallots
2 cups cooked cannellini beans
Salt
Freshly ground black pepper
1 cup chiffonade fresh spinach
1 cup chicken broth
1 cup beef broth
2 teaspoons fresh thyme leaves
1 tablespoon butter
Parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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



Rabbit Sausage image

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

1 3-foot-length pork sausage casing
3 lbs rabbit, cubed
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon freshly grated ginger
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon rosemary, bruised

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



Liverpool House Rabbit Sausage image

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

3 pounds (1.4 kg) boneless rabbit, cut into 1-inch (2.5-cm) cubes
1 pound (455 g) boneless lean pork loin, cut into 1-inch (2.5-cm) cubes
2 pounds (900 g) fat pork cheek or fatback, cut into cubes
3 tablespoons kosher salt
1 1/2 cups (375 ml) water
1/2 cup (110 g) powdered milk
1/4 cup (30 g) Colman's dry mustard
2 tablespoons sugar
2 tablespoons ground black pepper
1 teaspoon Prague powder #1
6 (2 3/8 by 24-inch/6 by 61-cm) sausage casings (we buy them from sausagemaker.com)
Butcher string for tying the casings
2 onions, each studded with three cloves
4 bay leaves
Preserved Stone Fruits (page 161) for serving

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 GUMBO



Rabbit Gumbo image

My husband's family has enjoyed this satisfying gumbo for many years. Bold seasonings and savory sausage slices enhance the mild meat. John doesn't do much hunting anymore, but we still enjoy this Cajun dish on cool evenings.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 4-6 servings.

Number Of Ingredients 11

1 small onion, chopped
1 small green pepper, chopped
1/4 cup canola oil
1 dressed rabbit (about 3 pounds), cut into pieces
1/2 pound smoked sausage, halved and cut into 1/4-inch slices
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sliced okra
Hot cooked rice

Steps:

  • In a Dutch oven, saute onion and green pepper in oil until tender. Add rabbit and enough water to cover. Cover and simmer for 1-1/2 to 2 hours or until meat is very tender. , Add the sausage, salt, thyme, pepper and cayenne. Simmer, uncovered, for 15-20 minutes. Remove rabbit. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Stir in okra; bring to a boil. Serve in bowls over rice.

Nutrition Facts : Calories 452 calories, Fat 29g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 866mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.

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