What Am I Making?
Today I am making rabbit sausages because sausages from the supermarket has lots of sulphates and nitrates in it, which are bad for you. So, let’s get into it.
Ingredients
- For this recipe you need rabbit meat (or if you want to do it with another meat you can use this recipe for that too)
- some salt (about 1 ½ teaspoons)
- about 1 teaspoon of pepper
- and some ginger (a pinch)
- You also need some sage (2 plus teaspoons) which is for taste more than anything else!
- some thyme (about 1 teaspoon)
- a pinch of garlic powder
- a dash of cayenne pepper or 2-3 dashes of hot pepper sauce (optional)
Tools
- A mincer
- sausage maker (optional)
If you are using already ground meat you do not ned a mincer. And a sausage maker is not essential because you can roll the sausages in your hands. So, in reality you can probably get by without any tools at all. Providing the meat you are using is already minced.
Method
- Mince the meat
- Combine the seasonings (the sage (if using) and the thyme and the cayenne pepper or hot pepper sauce (if applicable) with the meat
3.If you want to you can regrind the meat this is probably necessary if you are mincing your own and are not using a sausage maker because the mince when put into the sausage maker is undergoing another mincing.
5. Either roll the sausages or put them though the sausage maker
6. Then flash freeze them (if storing) if you are not storing skip to step 8
7. Put them in freezer bags
8. When you want some take them and put them in the oven for 30 minutes
9. Serve and enjoy
Variations
You can use a different meat for example, or you can put the sausages in cases. There is room for experiment! Please tell me your experiences with this recipe and if you want to see any other recipies here please put it in the comments. Thanks, JK
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