Grilled Rabbit Sausage over Stewed White Beans

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 to 6 servings

Ingredients
  • 1 rabbit, deboned and cut into 1-inch cubes (about 2 1/2 pounds)
  • 6 slices bacon
  • 1/2 cup pecan pieces, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup chopped green onions
  • 1/4 cup chopped parsley
  • 1 tablespoon Creole seasoning
  • For the Beans:
  • 2 tablespoons olive oil
  • 1 small garlic clove, thinly sliced
  • 1/4 cup chopped shallots
  • 2 cups cooked canellini beans
  • Salt and freshly ground black pepper
  • 1 cup chiffonade fresh spinach
  • 2 cups veal reduction
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon butter
  • Parsley, for garnish
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
For the Beans:

For the sausage: Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4 inch die or coarsely grind in a food processor fitted with a metal blade.

**Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning** Form the mixture into 3-inch patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 3 to 4 minutes on each side.

For the Beans: Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the veal reduction and bring to a simmer. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter.

To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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