Prepare to tantalize your taste buds with a truly extraordinary culinary experience that will transport you straight to the rustic countryside of France! These rabbit and pigeon sausages are not just a recipe – they're a gourmet journey into the world of wild game cuisine. Imagine biting into a succulent sausage that combines the delicate flavors of rabbit and the rich, robust taste of pigeon, perfectly seasoned with aromatic herbs. Whether you're an adventurous foodie or a culinary explorer, this recipe promises to elevate your cooking skills and impress even the most discerning food enthusiasts.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 lb rabbit meat, ground
- 1 lb pigeon meat, ground
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- Salt and pepper to taste
- Natural sausage casings
Instructions
- Begin by preparing your ingredients. Measure out 1 pound each of ground rabbit and ground pigeon meat. Mince 2 cloves of garlic, and finely chop 1 tablespoon each of fresh thyme and fresh rosemary. Set aside.
- Rinse the natural sausage casings under cold water to remove any salt or preservatives. Soak them in a bowl of warm water for about 30 minutes to make them more pliable.
- In a large mixing bowl, combine the ground rabbit and pigeon meats. Add the minced garlic, chopped thyme, and rosemary to the meat mixture. Season generously with salt and pepper to taste.
- Using your hands, mix the ingredients thoroughly until well combined. Ensure that the herbs and garlic are evenly distributed throughout the meat mixture.
- Once the meat mixture is ready, take the soaked sausage casings and carefully slide one end onto the sausage stuffer attachment of your meat grinder or sausage stuffer. Tie a knot at the open end of the casing.
- Begin to fill the casing with the meat mixture, being careful not to overstuff it. Leave some space at the end to allow for twisting. Once filled, twist the sausage into links of your desired size, typically about 6 inches long.
- After twisting, tie off the open end of the casing with kitchen twine or by tying a knot. Repeat the filling and twisting process until all the meat mixture is used.
- Preheat your grill or skillet over medium heat. If using a grill, ensure it is clean and lightly oiled to prevent sticking.
- Cook the sausages on the grill or in the skillet for about 10-12 minutes, turning occasionally until they are browned and cooked through. The internal temperature should reach 160°F (71°C).
- Once cooked, remove the sausages from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute within the sausages.
- Serve the rabbit and pigeon sausages hot, garnished with additional fresh herbs if desired. They pair well with mustard, sauerkraut, or a fresh salad.
Tips
- Meat Temperature: Ensure your ground meats are cold when mixing to help bind the ingredients and create a better texture.
- Seasoning Secret: Don't be afraid to taste your meat mixture before stuffing. Cook a small patty to check the seasoning and adjust salt and herbs if needed.
- Casing Care: When working with natural sausage casings, keep them moist and handle gently to prevent tearing.
- Even Cooking: Use a meat thermometer to ensure the sausages reach the safe internal temperature of 160°F (71°C) without overcooking.
- Resting is Crucial: Always let the sausages rest for a few minutes after cooking to redistribute the juices and ensure maximum flavor and tenderness.
- Pairing Perfection: Serve with traditional French accompaniments like Dijon mustard, cornichons, or a crisp green salad to complement the rich flavors.
- Storage Tip: If not cooking immediately, you can store the prepared sausages in the refrigerator for up to 24 hours before cooking, or freeze for later use.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 1g
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 85mg
