Grilled Rabbit Sausage over Stewed White Beans (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 rabbit, de-boned and cut into 1-inch cubes (about 2 1/2 pounds) |
6 slices bacon, diced into 1-inch pieces |
1/2 cup pecan pieces, roughly chopped |
1 teaspoon salt |
1/2 teaspoon cayenne |
1/2 teaspoon freshly ground black pepper |
1 teaspoon dried thyme |
1/4 cup chopped green onions |
1/4 cup chopped parsley leaves |
1 tablespoon creole seasoning, recipe follows |
2 tablespoons olive oil |
1 small garlic clove, thinly sliced |
1/4 cup chopped shallots |
2 cups cooked cannellini beans |
salt |
freshly ground black pepper |
1 cup chiffonade fresh spinach |
1 cup chicken broth |
1 cup beef broth |
2 teaspoons fresh thyme leaves |
1 tablespoon butter |
parsley, for garnish |
Directions:
1. For the sausage:
2. Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 6 (3-inch) patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side.
3. For the Beans:
4. Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the broth. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup
16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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