Photo by Getty Images/Stanislav Ostranitsa
A bowl of rice and tomatoes with homemade rabbit andouille, a cured meat.
3-1/2 pounds stuffed sausage SERVINGS
Ingredients
- 2-1⁄2 pounds rabbit meat
- 1 pound pork back fat
- 1 ounce salt
- 0.5 ounce black pepper
- 0.4 ounce cayenne pepper
- 0.4 ounce dried thyme
- 2 bay leaves, ground
- 3⁄4 cup red wine
- 5 feet natural hog casings, rinsed
Directions
- Mix rabbit meat, pork back fat, salt, peppers, thyme, ground bay leaves, and red wine, and freeze uncovered on a pan lined with parchment paper. Grind through the coarse plate of your meat grinder, then re-grind half of the mix. Combine the mix thoroughly and test for taste. Adjust seasonings if necessary before stuffing into the prepared hog casings.
- Dry overnight, then smoke using pecan wood until the internal temperature of the sausage is 145 degrees Fahrenheit. This dish is tasty served with peppery rice and some tart tomatoes.
Rabbit is on the rise as a nutritious source of lean meat, and it’s perfect for any homestead. Rabbit meat has twice the protein of poultry, and a deep flavor that lends itself well to this Cajun-style andouille sausage recipe. Dial down the cayenne, and even some of the black pepper, if you don’t want too much spice.
