A few posts ago I promised you a recipe for Jackrabbit. Having played with a few dishes, I decided today to try making Jackrabbit Sausage. Ace’s parents gave me a meat grinder for Christmas, and this seemed like a good way to try it out. Since I don’t have a sausage stuffer, I decided to make bulk sausage instead, but if you wanted to this could just as easily go into links.
Here’s a picture of the meat grinder, which attaches to a KitchenAid stand mixer.
For most sausage, the coarse grinding plate (with large holes) can be used, and the fine plate would be for certain sausages and pâté.
I de-boned one jackrabbit and ended up with about two pounds of meat.
The meat is chopped into small chunks that will feed into the grinder easily. Since rabbit is so lean, some sort of fat has to be added to keep it together. I used bacon (pork belly would work as well) at a ratio of one pound of bacon to two pounds of rabbit.
Both of these meats are run through the grinder. It is important to keep meat cold before grinding to preserve the texture.
Use a tool to push the meat into the grinder, as you don’t want to get your finger caught in the auger. Once all of the meat is ground, it’s time to add the spices. I went with a chorizo recipe.
For three pounds of meat, I added the following spices:
-3 tbsp salt (this turned out to be a bit much)
-3 tsp whole cumin seeds
-1.5 tsp ground black pepper
-1 chopped guajillo chili
-1.5 tbsp minced garlic
-1 tsp rice vinegar
-1.5 tbsp brown sugar
-2 tbsp paprica
(Click for larger view)
Lightly mix the spices with the meat, and run through the grinder a second time. At this point, I pressed the sausage into a loaf pan, but you could also make links.
Let stand for a few hours in the refrigerator, after which it’s good to use. We had a bit left over after forming this loaf, so we fried it up for a taste test. It tastes magnificent, if a bit salty. Once the loaf has set in the fridge, it can go in the freezer. We’ll just cut off slices as we need them.
~The Homesteading Hippy