Recipe - Rusties Chunky Sausage Soup

1 Fresh rabbit; cleaned and
jointed
1 pound Potatoes; minced or cut or sliced up
2 md Onions
2 Carrots
2 Garlic cloves
1 cn Chopped tomatoes
1 cn Butter beans; (or dried
butter
; beans soaked for
; two hours)
3 tablespoon Parsley; chopped
1 pt Dry cider
1 pt Vegetable stock
6 ounce Okra
4 ounce Sweetcorn fresh; tinned or
frozen
Fresh rosemary and thyme
Salt and freshly ground
black pepper; to taste
6 ounce Plain flour

FOR THE SPINNERS
6 ounce Plain flour
1 ounce Butter or margarine
1 pn Salt
Water to bind

Mix some flour with the salt and pepper and coat the meat in the seasoned
flour. Chop up the herbs and garlic. Fry the rabbit in a little oil until
sealed on all sides. Place the meat in a deep casserole dish and add the
herbs, garlic, butter beans, chopped tomato, stock and the cider. Cook in a
hot oven for 40 minutes.

Meanwhile, wash, top and tail the okra and prepare all the other vegetables
ready for the pot. Add all the rest of the vegetables to the casserole and
return to the oven for a further half an hour.

To make the spinners, mix the flour in with the butter and the salt and
bind together with a little water to form a dough. Then roll the dough
between your hands to form little sausage shapes. Add these spinners to the
casserole 10 minutes before the end of the cooking time.

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