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How To make Rabbit with Sweet Sausages
-JUDI M. PHELPS (G.PHELPS1) 1 lb Italian sweet sausages(mild)
1 Rabbit; cut in 8 pieces
3 cl Garlic; minced
1 md Onion; chopped
2 Red bell peppers; thinly
-sliced 1 cn Plum tomatoes-16 oz;
-undrained 1/2 ts Dried red pepper flakes
2 T Tomato paste
1/4 c Dry white wine
1 T Fresh basil; minced OR
1 ts Dried basil
1 T Fresh oregano; minced OR
1 ts Dried oregano
Juice of half orange Zest of 1 orange 1/2 ts Salt; optional
Pierce the sausages to release fat. Simmer in a large covered dry skillet over moderate heat for 10 minutes. Remove the lid and saute sausages until well browned. Remove sausages to cool and slice in 1-inch pieces. In the browning fat from the sausages, saute the rabbit until golden. Set aside. Pour off all but 1 tablespoon of the fat. Add the garlic, onions, and peppers to the skillet. Saute over a moderately low flame until the vegetables are tender. Return the sausage slices to the skillet and add the tomatoes, dried pepper, tomato paste, wine, basil, oregano, orange juice, zest, and salt. Simmer for 10 minutes to blend the flavors. Return the rabbit to the sauce and simmer covered for 20-30 minutes. The rabbit is done when the thickest part of the leg is pierced with a fork and the juices run clear. Serve with buttered pasta or rice. Source: California Heritage Continues, Junior League of Pasadena.
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This video gives you insights on how you can make sausages feom rabbit meat and sell thwm for alot of money
Celebrate Sausage S02E26 - Smoked Rabbit Salami
#celebratesausage
Today we are making a Smoked Rabbit Salami You can find a printable recipe (with adjustable quantities) here:
We want to thank Eva Dry for sponsoring this video. If you need a dehumidifier for your salami chamber or cheese cave be sure to take advantage of their Celebrate Sausage discount code: (expired November 25th 2021)
REMEMBER THERE ARE ONLY 2 MODELS THAT WORK FOR A DRYING CHAMBER
Eva Dry 1100:
Eva Dry 2500:
If you have a small chamber (compact fridge) then the 1100 is sufficient. If you have a large chamber (full size fridge) then you can use either the 2500 would be appropriate.
Take advantage of the discounts that this year's sponsor's are offering:
Thermaworks (Discount Expires 11/30/21): (USE DISCOUNT CODE ---- CelebrateSausage )
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items used in this video:
Flavor of Italy Starter Culture:
Protein lined casings:
Knives:
Sausage Grinder:
Sausage Stuffer:
Cold Smoke Generator:
Accurate Scale for spices:
Large Capacity Scale:
Custom Cutting Board: (use discount code 2GUYS15 at check out for 15% off ????)
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Economical precision scale:
Meat Slicer:
Vitamix 750 Heritage Pro Model
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Iwatani Professional Chef Torch
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
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20# Electric Sausage Stuffer:
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Be BBQ ready and lets make ITALIAN SAUSAGES (Sicilian Style) from scratch.
#NotAnotherCookingShow #PersonalChef #CookingLesson #homemadefreshsausage #Mediterraneandiet #WithMe
Making sausage yourself truly has become a lost art.
The whole process from meat selection, mincing, mixing, filling, and ultimately enjoying the end product is highly satisfying, rewarding and not to mention, tasty.
DIY sausage is one of those “must-haves” if you frequently dine on pork.
The basic Sicilian style sausages are made with ground pork meat, salt, fennel seeds, then to add more flavour and taste, cheese and wine are added.
In Palermo, perhaps, the “Salsiccia condita”, seasoned sausage can be found in most specialty pork stores in a variety of styles.
The process is really simple.
Many people believe that making sausage at home is too time-consuming or that they would rather leave that to the processor, but each of us are individuals with a variety of tastes and with just a little knowledge, you can make your own sausage to your liking with little effort and a super tasty reward.
Equipment Needed
Fortunately, you can order almost all of the necessary tools right off the internet. I personally process quite a lot of meat and pork for salami and sausages. My investment in an electric meat grinder has certainly brought a tremendous return.
I suggest that you buy at least a 1/3 horsepower grinder. They are faster and much quieter.
You can use a stand mixer with the meat grinder attachments
a manual grinder
or you can go all out and buy an electric meat grinder
and add a pedal control
There are all kinds of casings out there, but I find that natural hog or sheep casing is the best for the money. Nothing is quite like using a natural casing. The natural casings “snap” when you bite into them and help to create a beautiful colour to the sausage. If you are going to make sausages, you will need casings.
You don’t have to have a sausage stuffer and I didn’t for a long time, but I do think it is easier and more convenient to have one. Sometimes, using only the grinder attachment causes the sausage to get too hot, resulting in a sub-par texture.
They can be expensive, but if you are planning on making sausage often, the investment is worth it.
Ingredients
- 3 pounds of pork shoulder
- 1 pound ground pork belly
- 20 grams of salt
- 1 tablespoon fennel seeds
- ½ cup grated pecorino romano cheese
- 3/4 cup wine
For the full recipes, visit my website: lucianoschipano.com
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Fast And Delicious Food Recipes With Sausages || Sausages in Batter
Fast And Delicious Food Recipes With Sausages || Sausages in Batter
Today I cook sausages in batter. Such a dish can be served at the festive table, or it can be prepared for a picnic. Absolutely everyone likes it. It is better to eat sausages in dough hot with mayonnaise or ketchup. Children also love deep-fried sausages and eat them with pleasure!
Ingredients:
* sausages 1kg
* ground black pepper
* milk 200ml
* salt 1/2 tsp
* flour 150g
* vegetable oil 700ml
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How to Make Rabbit Sausage Patties
This is a very mild sausage geared towards my picky kids. If you'd like more intense flavor, double all the herbs and spices but the salt.
Ingredients:
For every 2 pounds of ground rabbit
2 tsp sage
1 tsp fennel
1 tsp thyme
1 tsp sea salt
1 tsp black pepper
1/2 tsp oregano
1/2 tsp coriander
1/4 tsp garlic powder
1/8 tsp red pepper flakes