Friday, January 13, 2012

Creole Rabbit Sausage

1 rabbit, deboned and cut into 1-inch cubes (about 2 1/2 pounds)
6 slices bacon
1/2 cup pecan pieces, roughly chopped
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/4 cup chopped green onions
1/4 cup chopped parsley
1 T Creole seasoning

Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4 inch die or coarsely grind in a food processor fitted with a metal blade.
Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning.  Form the mixture into 3-inch patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 3 to 4 minutes on each side.

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