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Rabbit Chorizo by

Tags: WildGame

Rabbit chorizo goes perfectly in a big pot of red beans. Serve over rice.

Ingredients

• 5 lb. boneless rabbit meat
• 3 lb. pork belly
• 10 garlic cloves, minced
• 14 Tbsp. ancho chile powder
• 6 Tbsp. ground cumin
• 8 Tbsp. ground sweet paprika
• 5 Tbsp. salt
• 8 tsp. ground coriander
• 4 tsp. freshly ground black pepper
• 4 tsp. dried oregano
• 2 tsp. dried thyme
• 3 tsp. ground clove
• 3 tsp. ground cinnamon
• 2 tsp. cayenne powder
• 1 cup apple cider vinegar

Instructions

1. Cut the rabbit and pork into 2-inch cubes. Place the meat in a bowl, add the garlic and
the dried spices, and mix. Let the meat marinate in the refrigerator for at least 2
hours and up to 24 hours.
2. Before you grind the meat, place all of the metal components of your meat grinder and a
large bowl in the freezer for about 30 minutes.
3. Grind the meat through a medium die into the chilled bowl. Add the vinegar to the
ground meat, and mix with your hands.
4. Emulsify the sausage: Add 2 cups of ice water, a bit at a time, to the meat, and mix
vigorously with your hands for 5 to 10 minutes, or until the meat takes on a tacky
texture and begins to stick to the sides of the bowl. Cook a small patty of the sausage
and adjust the seasoning as needed. Let the meat rest, covered, for an hour in the
refrigerator. Meanwhile, place the metal grinder components back in the freezer.
5. Portion the sausage into 4-ounce balls, and freeze or refrigerate and eat within the
next 5 days.

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