Recipe - Rabbit Sausage

1 pound Rabbit flesh
4 Bacon slices
One fourth cup Rabbit liver
One fourth cup Onions; pared & minced
1 tablespoon Garlic; pared & minced
1 teaspoon Sage; chopped
1 teaspoon Rosemary; chopped
1 teaspoon Thyme; chopped
1 teaspoon Parsley; chopped
1 One half teaspoon Salt
1 teaspoon Sugar
2 teaspoon Pepper
1 tablespoon Sherry
1 teaspoon Hazelnut oil
Three fourths cup Heavy cream
1 Egg
3 ounce Rabbit flesh, seared; coarse
2 Hog casing
Chicken bouillon; as needed

Recipe by: "Jessica A. Walton" ryanja@WKUVX1.WKU.EDU Place rabbit, bacon,
liver and onions in meat grinder; grind through medium die. Add herbs and
seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45
degrees F. Place threefourths of mixture into food processor; process
until ball forms, about 20 seconds. Add eggs; process. With processor
running, slowly add cream. Transfer to bowl; add remaining ground mixture
and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing.
Tie into 4in.long segments; hang for 1 hour. Heat bouillon to 160 degrees
F; add sausage. Poach until sausage reaches internal temperature of 125
degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill until
brown; let cool. Cut in half, slicing on bias.

Serves 6.

Posted to MMRecipes Digest V4 #104 by "Griff" wgriffin@ix.netcom.com on
Apr 14, 1997