2 pounds fresh rabbit legs, cut from the bone and run through the
largest holes of butcher’s grinder
1/2 pound pancetta, run through the same grinder
1 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1/4 cup dry white wine
Sheep casings, 4 feet, equaling about 1/4 pound
2 tablespoons extra-virgin olive oil
1/4 cup butter
6 white onions, peeled and sliced lengthwise into 1/4-inch thick pieces
6 tablespoons commercial balsamic vinegar
1 tablespoon tomato paste
Salt and pepper, to taste
In a mixing bowl, stir together the rabbit and pancetta with your hands
until well mixed. Add pepper, salt and white wine and mix until well
blended, again with your hands. You must move quickly here or your body
temperature could change the texture of the fat.
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Set up the sausage stuffer and place the casing over the funnel feeder.
If you do not have a sausage stuffer, form the sausage into 1/4-pound logs
by hand, and be careful handling them. Stuff the sausage into the casings,
twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces, and
form 10 to 12 sausages. Prick them all over with a needle and set aside in a
cool place until ready to cook. In a Dutch oven, combine the olive oil and
butter and cook over medium heat 1 minute. Add the onion slices, reduce the
heat to low and cook, covered, until onions are very soft and browned, or
caramelized.
Stir in the balsamic vinegar and tomato paste and cook 5 minutes over low
heat. Grill the sausages until just cooked through, about 6 minutes to the
side. Remove them and place in the pot with the onion mixture. Simmer,
covered, for 10 minutes and serve immediately.
Prep Time: 10 minutes
Cook Time: 30 minutes
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