Thursday, January 26, 2017

Rattlesnake and Rabbit Sausage


Yield: 10 Lb

Rabbit, cleaned and deboned, 1-inch dice6 Lb
Rattlesnake meat, deboned, 1-inch dice2 Lb
Pork fatback, 1-inch dice2 Lb
Kosher salt1/4 C
Freshly ground white pepper2 TBS
Sage, dried, rubbed1 TBS
Nutmeg, ground1 tsp
Cinnamon, ground1/2 TBS
Jalapeños, seeded, small dice2 each
1. Combine all ingredients in a large mixing bowl and refrigerate overnight.
2. Run mixture through medium die of meat grinder. Catch mixture in another refrigerated bowl.
3. Run mixture through meat grinder once more, this time through small die.
4. Set up sausage stuffer. Cut a 2- to 3-foot section of pork casing and gather it onto extruding end of stuffer. Tie off end of casing.
5. Fill machine with sausage mixture and turn on. As meat fills casing, gently guide casing off machine as it fills. When you’ve reached end of casing, turn machine off and tie off end.
6. Every 6 inches or so, gently twist sausage to make individual links. Refrigerate for up to 5 days or freeze immediately.
7. To prepare, sear sausage on grill or smoke over a hot hickory fire. Let cool and reserve until needed.

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