Tuesday, May 2, 2017

Rabbit Sausage

I learned how to make sausage almost 20 years ago in the kitchen at La Rive Gauche in Seattle.  It is a knowledge that I had not used since the closure of the small French Bistro.

We used it today.

But honestly, if I was a complete neophyte I am sure we could have watched a tutorial on YouTube.
The recipe was made up on the spot mostly - a little bit Taste of Home, a little Hank Shaw.  2:1 ratio homegrown rabbit and pasture raised pork belly.  Lots of smoked paprika.  Some onion and garlic.  We used hog casings, so these earthy sausages are the size of a Bratwurst.

We made 12 lbs in all.

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