These are GrCH Willowtree Beaumont and GrCH Somerhill Starry Starry Knight's babies. I am keeping a buck, but the other 3 will be for sale in a few weeks.
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| Nor'easter - chocolate agouti buck |
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| Thundersnow - REW buck |
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| Lake Effect - fawn doe |
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| Alberta Clipper - REW doe |
http://www.midohiofiberfair.com/
Look for Somerhill at this upcoming fiber event in historic downtown Newark, Ohio on June 11th. I will have angora yarns, BFL yarn, locks, and luxury rovings.
She is now granded, and will come home to be plucked and bred to my new tort buck, SAA Maybe it was Memphis. She is 7.5 months old, and was also registered yesterday.
INGREDIENTS
1 lb. ground rabbit
1 tablespoon maple syrup
1 teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon cracked red pepper
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried sage
INSTRUCTIONS
Mix the ground rabbit, maple syrup, herbs and spices until fully combined. Divide the mixture into 6 equal portions and form into patties. When forming the patties, lightly wet your hands with water to help prevent the mixture from sticking.
Heat the skillet over medium heat with a small amount of oil. When the skillet is hot add the patties making sure there is space between them.
Allow the patties to brown on the first side for 7-8 minutes. If they are browning too quickly, turn the burner down to prevent burning. Turn the patties over and use the spatula to press and flatten the patty in the skillet.
Continue cooking the patties over medium heat until the meat is fully cooked, about 7-8 more minutes. A digital food thermometer should read at least 165°F (74°C) when inserted into the center of a patty.
Leftover sausage patties can be stored in the fridge for up to 4 days. See notes below for freezing instructions.
NOTES
To freeze the raw patties, place them onto a parchment lined baking sheet and place in the freezer until frozen solid. Transfer the frozen patties to a freezer-safe container with wax paper separating them, for up to 3 months.
Cooked patties should be cooled completely, separated with wax paper and placed in a freezer-safe container for up to 3 months.
If sausage is too dry for your taste, add some pork sausage, or pork fat.