Tuesday, April 16, 2013

Rabbit breakfast sausage

Around here we don't like to let anything go to waste. Especially not something as useful, nutritious and tasty as rabbit organ meats (kidneys and livers). I came up with this recipe one evening when the pantry was low, and have made many a convert to organ meat with it. (including kim!) 

Rabbit organ breakfast sausage!

**spices and quantities are rough, feel free to add/edit as you prefer
2 livers
4 kidneys
1/2 cup cornmeal
1/2  teaspoon sage
1/4 teaspoon cumin seed 
pinch of celery salt
1 tablespoon garlic powder
pinch of rosemary
1/4 cup flour 
salt and pepper

In a food processor, lightly pulse the organ meats so that they are chopped. Then add in your cornmeal and flour, pulse a bit more until you have a thick rough paste/ground mix. Scoop out the whole mix into a bowl. Add in all of the spices and mix thoroughly. 

In a skillet (best if it's cast iron) heat some oil, or lard if you have it. When the skillet is nice and hot, spoon your mix in your preferred size disk size sausages. Let cook and crisp on each side. It doesn't take too long for the organ meat to cook through. You could also just fry it up loose, and keep it moving with a wooden spatula for a loose ground sausage to add to eggs or something. 

We make good size batches of this (multiple livers, kidneys etc) and freeze the left overs for quick morning breakfast sandwiches. 

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