Grilled Rabbit Sausage over Stewed White Beans

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

  1. For the sausage:
  2. 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.
  3. For the Beans:
  4. 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.
  1. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  2. 2 1/2 tablespoons paprika
  3. 2 tablespoons salt
  4. 2 tablespoons garlic powder
  5. 1 tablespoon black pepper
  6. 1 tablespoon onion powder
  7. 1 tablespoon cayenne pepper
  8. 1 tablespoon dried oregano
  9. 1 tablespoon dried thyme
  1. Combine all ingredients thoroughly.
  2. Yield: 2/3 cup
  3. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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