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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.
How To make Rabbit with Sweet Sausages's Videos
Doing this one thing while making sausages could KILL you, please STOP!
If you are a home sausage maker and you are doing this one thing, please stop. It can potentially kill you. Stay tuned to find out what it is.
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Smoked Rabbit & Sausage Gumbo Recipe
How to make gumbo. How to make stuffed cornbread.
I cooked this gumbo on Sunday, December 23rd, 2012 at my oldest son's place for our family Christmas Eve dinner. I show a few tips in this video that may help a few of you in your cooking endeavours. I hope you enjoy the video, and for those of you that have never ate rabbit!, well, it taste just like chicken! Seriously, it does, and soooo good in a gumbo like this one! I know a lot of my YouTube friends do a lot of pulled pork, so please try this stuffed cornbread recipe. It is amazing to say the least. The Tango Twist & Shout was excellent on the rabbit! Please go visit Tango Joe and check out all his spices at Thanks for watching and please subscribe.
Please check out Bottoms Up Homestead (Hatchery & Rabbitry) FaceBook page here:
Episode 59 - Rabbit Sausages
Why bother making your own sausages? Well, if you have dietary requirements not met by your favourite banger, you can tweak the recipe, add or remove spices, more or less fat, and so forth. You can use local meats, and varieties of meat that wouldn't normally end up in a sausage - like rabbit. Plus you can absolutely guarantee that hallmark of a premium sausage: No lips or arseholes.
Celebrate Sausage S02E27 - Italian Chicken & Basil Sausage
#celebratesausage
Today we are making the Italian Chicken & Basil Sausage. You can find a printable recipe (with adjustable quantities) here:
items used in this video:
Calabrian Pepper Powder:
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If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases:
3. You can help support our channel through PayPal:
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from:
Here are a few more things we use in our projects:
AMAZON LINKS:
ICucina Table top Grill:
Kitchen Boss Sous Vide:
Ph Meter by Apera Instruments:
Sharpening Lapping Plate for sharpening knives and plates:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator
Economical precision scale:
Meat Slicer:
Vitamix 750 Heritage Pro Model
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Large chamber Vacuum Sealer
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):
EQUIPMENT LINKS
1.5hp #22 Meat Grinder:
#12 Economical Meat Grinder:
5# sausage stuffer:
20# Electric Sausage Stuffer:
Stainless Steel Dutch Cheese Press:
33# capacity scale:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. 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)
Rabbit Sausage and Tenderloins from Chef Frank Brigtsen
Come visit us at GreatChefs.com! Join us now as the Great Chefs Cook America featuring some of the finest chefs in the country. Including Frank Brigtsen from New Orleans, Horst Pfeifer from New Orleans, Larry Forgione from New York City , Richard Hughes from New Orleans, Bobby Flay from New York City, Steve Johnson from Boston, Leslie Miller from New Marlborough Massachusetts, and Dick Brennan Jr from New Orleans.
Rabbit sausage process 4
Just an old jar head