- Home
- Liquor
- How To make Rabbit with Sweet Sausages
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.
How To make Rabbit with Sweet Sausages's Videos
I found a New way to make Hot Dog Buns! Easiest, Delicious and Beautiful! Easy bread recipe
I found a different way to make Hot Dog Buns! The most Delicious and Beautiful! Easy bread recipe
*Ingredients
1pc (50 g+-) Egg
25g (2 tbsp) Sugar
120g (0.5 cup) Milk
3g (1 tsp) Instant yeast
250g (1.6 cup) Bread flour
3g (1/2 tsp) Salt
28g (2 tbsp) Unsalted butter
8 Hot dogs
Water
Parmesan cheese powder
Mayonnaise
Chopped Parsley
190°C (375°F) bake for 12 minutes
Important tips
1. The whole is about 465 grams, divided it into 8 parts, each part is about 58 grams
2. The width of the dough sheet is the same as the length of the hot dog.
3. If you don't have mayonnaise, you can substitute it with cream cheese.
4. If you don't have chopped parsley, you can substitute it with chopped green onions.
Instagram：☞
Facebook：
-----------------------------------------------------------------------------------------------------------------------------
????Thanks for watching!
Please leave a LIKE and SHARE this video
SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos
I would be very glad if you subscribe and turn on the notification bell ????
----------------------------------------------------------------------------------------------------------------------------
How to Cook Chicken, Rabbit and Sausage in Wine
Keith Floyd is joined by wine expert Jonathan Pedley for a tour of the Loire Valley, where they cook chicken, rabbit and sausage in 3 types of wine.
Click here to subscribe
Follow us on Facebook
How to make Rabbit Sausages
This video gives you insights on how you can make sausages feom rabbit meat and sell thwm for alot of money
Hungarian Salami | Celebrate Sausage S03E10
Today we are making the Hungarian Salami.
You can find a printable recipe here:
Visit the Sausage Maker for all your sausage making supplies:
Use the coupon code 2GUYS10 for a discount off your purchase
Support the Channel with Patreon ►
Merch ►
Reddit ►
Amazon Shop ►
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
Items Used in this video:
Hungarian Paprika Sweet:
Hungarian Paprika Hot:
Ph Meter by Apera Instruments:
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Dry Curing Chamber:
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Sausage Stuffers:
Meat Grinder:
Stuffing Horn Cleaner:
Butcher Twine & Dispenser:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Custom Cutting Board:
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers:
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator:
Digital Smoker (I use the 4D WIFi):
Kamado Ceramic Grill:
►SAUSAGE & SALAMI STUFF WE USE
Kotai Chef Knife: (for 15% off use discount code - 2guys )
Thermapen Mk4 (meat thermometer) -
Ph Meter by Apera Instruments:
Sausage Stuffers:
Meat Grinder:
Meat Mixer:
Meat Slicer:
Stuffing Horn Cleaner:
Small accurate Scale for spices:
Large Capacity Scale (33 pounds):
Heavy Duty Vac Sealer:
Drying rack and tray:
Custom Cutting Board:
Butcher Twine & Dispenser:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Hi Mountain Breakfast, Elk, Salmon Tip, Fried Rabbit, Hog Sausage, Smoke Pro and Pig Grinding
Scott Leysath has wild game breakfast recipes that he cooks on his Camp Chef Flat Top Grill. Also on the show...
- How to make Feral Hog Sausage with Cee Dub
- How to Fry Rabbit with Stacy Harris
- How to make Juniper Berry Rubbed Elk with John McGannon
- How to Back troll for River Salmon with J D Richey
- How to Grind a Pig with Buddy T.
- How to assemble a Smoke Pro with Tiffany and Scott Haugen
Tune in The Sporting Chef on Sportsman Channel.
More recipes at
Facebook:
Instagram:
Twitter:
Pinterest:
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
Don't forget to subscribe to my channel
Follow me on Instagram
Follow me on Twitter
Like my Facebook page
Buy from my Amazon storefront with confidence
Interested to read a cooking book? check this out