|
RABBIT SAUSAGE
1 rabbit
1/4 to 1/3 pound fat (chicken, beef, pork or bacon)
2 shallots, diced
1 teaspoon butter
2 teaspoons salt, or to taste
1 teaspoon pepper
2 teaspoons finely chopped fresh thyme
2 tablespoons finely chopped Italian parsley
2 egg whites, lightly beaten
Olive oil
Bone the rabbit, scraping meat from tendons and connective tissue. Thinly slice the meat and fat, chill well. Meanwhile, saute the shallots in butter. Set aside to cool completely. Working in small batches, pulse the meat and fat in a food processor until chopped into a course grind (donīt over do it). Mix in the salt, pepper, thyme, parsley and shallots. Mix in the egg whites and blend. Cook a small bit of sausage, taste, then adjust seasonings.
Form the mixture into small patties. Saute in hot olive oil until crispy brown on the outside and white inside. Makes 14 to 16 patties.
|
