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Ингредиенты
- 1 lb Rabbit flesh
- 4 x Bacon slices
- 1/4 c. Rabbit liver
- 1/4 c. Onions, pared & diced
- 1 Tbsp. Garlic, pared & chopped
- 1 tsp Sage, minced
- 1 tsp Rosemary, minced
- 1 tsp Thyme, minced
- 1 tsp Parsley, minced
- 1Â 1/2 tsp Salt
- 1 tsp Sugar
- 2 tsp Pepper
- 1 Tbsp. Sherry
- 1 tsp Hazelnut oil
- 3/4 c. Heavy cream
- 1 x Egg
- 3 ounce Rabbit flesh, seared, coarse
- 2 x Hog casing
- Â Â Chicken bouillon, as needed
Инструкции
- Liver and onions in meat grinder; grind through medium die. Add in herbs and seasonings, sherry and oil; combine. Cover; marinate for 3 hrs at 45 degrees F. Place three-fourths of mix into food processor; process till ball forms, about 20 seconds. Add in Large eggs; process. With processor running, slowly add in cream. Transfer to bowl; add in remaining grnd mix and seared rabbit. Mix well. Using pastry bag, pipe mix into casing.
- Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees F; add in sausage. Poach till sausage reaches internal temperature of 125 degrees F, about 20 to 25 min. Remove sausage; let cold. Grill till brown; let cold. Cut in half, slicing on bias.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 178 | |
| Calories from Fat 143 | 80% |
| Total Fat 16.06g | 20% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 887mg | 37% |
| Potassium 126mg | 4% |
| Total Carbs 3.53g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.36g | 1% |
| Protein 4.55g | 7% |
