Salsiccia di Coniglio al Aceto (Rabbit Sausage with Vinegar)
If you have roughly 40 minutes to spend in the kitchen, Salsiccia di Coniglio al Aceto (Rabbit Sausage with Vinegar) might be an outstanding gluten free and primal recipe to try. This recipe serves 5 and costs $5.31 per serving. One portion of this dish contains approximately 50g of protein, 42g of fat, and a total of 672 calories. A couple people really liked this main course. It is brought to you by Foodnetwork. 30 people were glad they tried this recipe. If you have sheep cheese, salt and pepper, tomato paste, and a few other ingredients on hand, you can make it. With a spoonacular score of 56%, this dish is solid. Users who liked this recipe also liked Italian Roasted Rabbit (Coniglio al Forno), Rabbit in the Style of Ischia: Coniglio All' Ischitana, and Grilled & Marinated Rabbit Recipe (coniglio Marinato Alla Griglia).
Servings: 5
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
6 tablespoons commercial balsamic vinegar
1 tablespoons freshly ground black pepper
1/4 cup butter
1/4 cup dry white wine
2 tablespoons kosher salt
2 tablespoons extra-virgin olive oil
1/2 pound pancetta, run through the same grinder
2 pounds fresh rabbit legs, cut from the bone and run through the largest holes of butcher's grinder
Salt and pepper, to taste
Sheep casings, 4 feet, equaling about 1/4 pound
1 tablespoon tomato paste
6 white onions, peeled and sliced lengthwise into 1/4-inch thick pieces
Equipment:
mixing bowl
dutch oven
funnel
grill
pot
Cooking instruction summary:
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. 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.
Step by step:
1. In a mixing bowl, stir together the rabbit and pancetta with your hands until well mixed.
2. 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.
3. 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.
4. Add the onion slices, reduce the heat to low and cook, covered, until onions are very soft and browned, or caramelized.
5. 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.
6. Remove them and place in the pot with the onion mixture. Simmer, covered, for 10 minutes and serve immediately.
Nutrition Information:
covered percent of daily need
