R Page Logo

Sausage & Prepared Meat Terminology Logo

APage Icon BPage Icon CPage Icon DPage Icon EPage Icon FPage Icon GPage Icon HPage Icon IPage Icon JPage Icon KPage Icon LPage Icon MPage Icon
NPage Icon OPage Icon PPage Icon QPage Icon RPage Icon SPage Icon TPage Icon UPage Icon VPage Icon WPage Icon XPage Icon YPage Icon ZPage Icon

The Cooking Inn : Sausage & Prepared Meat Terminology R Page Select an item from the list to go to it's site

Rabbit Sausage:
1 lb rabbit flesh
4 bacon slices
1/4 c rabbit liver
1/4 c onions; pared & diced
1 tblsp garlic; pared & minced
1 tsp sage; chopped
1 tsp rosemary; chopped
1 tsp thyme; chopped
1 tsp parsley; chopped
1 1/2 tsp salt
1 tsp sugar
2 tsp pepper
1 tblsp sherry
1 tsp hazelnut oil
3/4 c heavy cream
1 egg
3 oz rabbit flesh, seared; coarse
2 hog casing
1 chicken bouillon; as needed

Place rabbit, bacon, liver and onions in meat grinder; grind through medium die. Add herbs and seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45°F. Place three-fourths of mixture into food processor; process until ball forms, about 20 seconds. Add eggs; process. With processor running, slowly add cream. Transfer to bowl; add remaining ground mixture and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing. Tie into 4 inch long segments; hang for 1 hour. Heat bouillon to 160°F; add sausage. Poach until sausage reaches internal temperature of 125°F, about 20 to 25 minutes. Remove sausage; let cool. Grill until brown; let cool. Cut in half, slicing on bias.

Rohwurst (smoked sausage):
Is a keeping sausage. It is made of raw meat which is cured, air-dried and/or smoked. German salame is an obvious example, and mettwurst, landjager, plockwurst, and teewurst are others. Although most rohwurst are sliced before eating, some are soft enough to be spread on bread, toast or crackers.

Top Icon Home Icon

E-Mail Icon Need something, drop me a line.
 Date & Inn Image