Grilled Rabbit Sausage over Stewed White Beans

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 rabbit, de-boned and cut into 1-inch cubes (about 2 1/2 pounds)
  • 6 slices bacon, diced into 1-inch pieces
  • 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 leaves
  • 1 tablespoon Creole seasoning, recipe follows
  • For the Beans:
  • 2 tablespoons olive oil
  • 1 small garlic clove, thinly sliced
  • 1/4 cup chopped shallots
  • 2 cups cooked cannellini beans
  • Salt
  • Freshly ground black pepper
  • 1 cup chiffonade fresh spinach
  • 1 cup chicken broth
  • 1 cup beef broth
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon butter
  • Parsley, for garnish
Directions

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 6 (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 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 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 broth. 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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 oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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


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