Rabu, 30 Mei 2012

Rabbit Sausage Recipe

Sausage are a diverse and delicious breakfast accompaniment, and they're not all that hard to make. You do need a few pieces of equipment, though, to get the job done right. But, if you don't have all the extra stuff to make sausage, you can also make this recipe into patties and fry them up.

  • 5 pounds rabbit meat
  • 1-2 pounds pork fat
  • 1 tablespoon coarse salt
  • 2 tablespoons coarsely ground black pepper
  • 3 tablespoons fennel seeds
  • 1 tablespoons crushed red pepper flakes (can be adjusted if you prefer it milder/hotter)
  • natural hog casings
  1. In a large bowl, combine the meat and all the seasonings. Mix well. Test for seasoning by frying a small patty - taste and correct seasoning. (This frying and tasting is very important).
  2. For those of you who butcher a pig - use the fresh side meat for the fat portion. If you don't have access to this meat source, ask a butcher to save you some fat from around the kidneys of a hog. This is the best fat if you don't have side meat. Don't use bacon for the fat!
  3. Stuff the casings with the sausage mixture.  
For more information on rabbit sausages in Kenya, click on Chester Rabbit Farm. 


Tidak ada komentar:

Posting Komentar