Rabbit Sausage with Fennel, Chili Flakes, and Broccoli Rabe
A tender sausage that bolsters rabbit's mild flavor with spices and bitter greens.
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Cooking tools:
- Meat grinder
- Stand mixer
- Sausage stuffing tube
- Mixing bowl
- Chilled bowl
- Ice bath
- Freezer
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Kitchen scale
- Pork casing
- Cold water bowl
Ingredients
- 3⁄4 cup kosher salt
- 3 tbsp. freshly ground black pepper
- 3 tbsp. fennel seed
- 2 1⁄2 tbsp. crushed red pepper
- 2 tbsp. sugar
- 1 1⁄2 tsp. finely chopped rosemary
- 1 1⁄2 tsp. finely chopped fresh fennel fronds
- 8 3⁄4 lb. lean rabbit meat from the shoulders, legs, and loin flaps, diced
- 2 1⁄4 lb. pork backfat, diced
- 7 oz. buttermilk powder
- 1 lb. blanched broccoli rabe, chopped
- 2 cups ice-cold water
- Pork casing (approximately 20 feet in length)
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