How to make Rabbit & Wild Garlic Sausages | The Hedgerow Kitchen
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- čas přidán 10. 07. 2024
- How to Make Rabbit and Wild Garlic Sausages. A detailed tutorial on how you can make your own Rabbit and Wild Garlic Sausages at home. In this video I will talk you through ingredients, the kit you need (and where you can buy it), the measurements needed, and how to actually make the sausages.
These sausages are AMAZING: full of the incredible flavours of rabbit and seasonal wild garlic. If you are a seasoned sausage maker or new to the game, give these a go.
Ingredients (makes 20-25 large sausages):
• 1.8kg Rabbit meat (get this from any good butcher, or from your own butchering endeavours)
• 540g Pork back fat (as with the above, any good butcher will be able to sell you pork back fat: I bought 1.5kg for £4)
• 270g Yeastless Bread Rusk - You can get this from Weschenfelder (link below)
• 35g Wild Garlic leaves
• 130g Sausage Seasoning (I used Cumberland Sausage Seasoning from Weschenfelder)
• 540ml cold water
Useful Links:
Scott Rea: How to Link/Tie Sausages: www.youtube.com/watch?v=UY5Ti...
Weschenfelder:
www.weschenfelder.co.uk
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For Americans not familiar with British descriptions, internal “fillets” are called tenderloins. Back “fillets” are the backstrap or loin strips. Yeast free breads to dry and crumble can be flatbread or sourdough. Works great. I’ve used leeks for this and they work great as well. Also, I used pork belly and it works great.
I've started raising rabbits for livestock at my urban homestead, I have been looking at recipes on how to use them up and this looks great! Thanks for the video, very well done and I hope you come back to and make more videos, you've got a good grasp of how to instruct. Reminds me of early Binging with Babish videos!
I bet this is a delicious sausage. Bit too much fat for my liking, and also I would suggest you try pork belly instead of back fat. Fat quality is better. More collagen. I love rabbit meat too. So good.
Hi! I stumbled over this video while daydreaming about the farm I will be running one day, and I found it so inspiring! Thank you for making food preservation and sustainable eating accessible!
Thank you for including the butchering. Always good to see the steps many others leave out.
I can attest to these being DELICIOUS! Amazing with a game gravy and mash! Yum yum
Thanks wifey, glad you agree!
Excellent informative video. Thank you.
This is the 1st episode I have seen of yours buddy,absolutely loved it ty,I will watch the rest.
Thanks for the video! I raise my own bunnies and am super excited to try this out. 😊
Any stand out recipes yet? Just got ours in today (breeding 2 months out)
These sausages are THE BEST! Easy to make and good fun to do with all the family! Thank you
Thanks so much!
"Spool your sausage..."😂
Love the rabbit video
I totally enjoyed watching this Video. Certainly trying these out tomorrow. Who knows, I might have found myself a decent business idea :)
Beautiful ❤️
Really enjoyed the video!
im about to try these, idk if I should watch this first....
These look amazing! Brilliant butchery demo, making it really simple and easy to follow. I can't wait to see more and try these myself!
Jack Hills thanks so much Jack! Really appreciate the feedback!
@@hedgerowkitchen I’ve had rabbit sausages before but paid a butcher to make them. This year I want to do them myself. I really like your recipe. I usually always debone 10 rabbits which in turn I roughly average 1lb of meat per rabbit. So what would I do ingredient wise with 10 rabbits (10lbs of meat)?
I'm currently driving 40 miles to buy casings so I can do this today , I'm using leek and cheddar
Thanks.....you make look so eeeeeeasy
I use a lot of game, rabbit is by far my favourite, I’ve wanted to have a go at sausage making but the actual piping scares the life out of me, I’ve got a buffalo CD400 mincer and worried it will be too fast for me to cope, any advice!
I'm in the USA, I feel like my potted garlic chives would be a suitable replacement for wild garlic. I work with domestic rabbits and they are quite a bit chubbier than these lads, still a lean meat though. The only thing stopping my from making bunny bangers is the trouble of making my own rusk!
Seems like we could just use a plain breadcrumb for the rusk and it work just the same.
Wild ramps are what it is called in US
How does one make potted garlic chives? That sounds interesting. Is it sort of pesto like?
Can you make the Cumberland Seasoning yourself?
Will u be making more videos this year?
I butchered 40 rabbits just this morning with the intent to make your recipe. However, I'm in the USA and we generally do not use rusk in our sausage making. Do you happen to know the proper substitution rate for soy protein powder as a binder? I hope this is answered fairly quickly, but if not, I completely understand, and will simply freeze the meat until it does get an answer.
is that ear fat still left on lol or am I seeing cloud shapes with rabbit fat?
What was the name of the seasoning?
Looking for a salt-cured dry rabbit sausage summer sausage or something that would be more kin to a salami but something that can be hung up dry non-refrigerated
Have any luck?
what about goat fat ?? if you raise goats ??
Same, was wondering what the best fat alternative would be. We have cows, lamb and goats available. I was thinking lamb to be the best alternative but just a guess
Why are you cruely killing these little bunnys 😢
Because they're delicious and a dime a dozen. People need to eat, and they have a right to survive. Meat protein is most efficient for decent nutrition, and in nature they would have a short, savage, bug infested existence, and most hunters or farmers treat their food with more respect than most people treat each other. More people should respect nature and it's laws, and experience them in full force for themselves. I hope you gain good survival experiences before they are necessary to keep you alive.🧔🤔🙏🏻👍🏻😎👍🏻
@Alishbashomecooking We only kill the ones you fail to save, so just think of it as your fault.