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Receta Rabbit Sausage With Vinegar ...

by Global Cookbook

Ingredientes

2 lb fresh rabbit legs cut from the bone,     run through largest holes of grinder 1/2 lb pancetta run through     the same grinder 1 Tbsp. freshly-grnd black pepper 2 Tbsp. kosher salt 1/4 c. dry white wine     Sheep casings, 4 feet abt 1/4 lb

2 Tbsp. extra-virgin extra virgin olive oil 1/4 c. butter 6 x white onions peeled, and     sliced lengthwise 1/4"-thick pcs 6 Tbsp. commercial balsamic vinegar 1 Tbsp. tomato paste     Salt to taste     Freshly-grnd black pepper to taste

Direcciones

1. In a mixing bowl, stir together the rabbit and pancetta with your hands till well mixed. Add in pepper, salt and white wine and mix till well blended, again with your hands. You must move quickly here or possibly your body temperature could change the texture of the fat.
2. Set up the sausage stuffer and place the casing over the funnel feeder. If you don't have a sausage stuffer, form the sausage into 1/4-lb. logs by hand, and be careful handling them. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so which each sausage is about 4 ounces, and form 10 to 12 sausages. Prick them all over with a needle and set aside in a cold place till ready to cook.
3. In a Dutch oven, combine the extra virgin olive oil and butter and cook over medium heat 1 minute. Add in the onion slices, reduce the heat to low and cook, covered, till onions are very soft and browned, or possibly caramelized. Stir in the balsamic vinegar and tomato paste and cook 5 min over low heat.
4. Grill the sausages till just cooked through, about 6 min to the side. Remove them and place in the pot with the onion mix. Simmer, covered, for 10 min and serve immediately.
5. Description: "(Salsiccia Di Coniglio Al Aceto)"

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