Smoked Rabbit Sausage


This recipe is from New Zealand Chef Duley Nicolson and was featured on TVNZ’s NZ House and Garden.
This sausage has egg white and breadcrumbs as a binder, and added duck fat to make the sausage more moist and flavourful.
 
Ingredients:
Sausage skin for casings
100 grams of duck fat
Herbs ( rosemary and thyme work well)
1 egg white
50 grams of breadcrumbs
1 Tsp cumin
100 grams of rabbit meat
Salt and pepper to taste
 
Instructions:
Coarsely blend all ingredients together.
Stuff into sausage casings and twist the ends.
Par boil ready for smoking.
Hot smoke with manuka wood chips for about 2 or 3 minutes.
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