Chef Nelson was featured in the IndyStar in honor of his participation at the DigIn- A Taste of Indiana festival at White River State Park on August 30, 2015. View the entire gallery of festival photos or try your hand at recreating his recipe from the comfort of your home kitchen!
Click the image below to view a gallery of photos from the festival or add your own unique twist to chef Nelson’s recipe.
GRILLED RABBIT SAUSAGE
Chef Ryan Nelson
EQUIPMENT NEEDED
Kitchen Aid mixer w/meat grinder attachment and sausage stuffer
two (2) heavy bottomed sauté pans
cookie sheet
medium mixing bowl
cutting board
chef’s nnife
wooden spoon
rubber spatula or bench knife
slotted spoon, large holed colander, false bottom pan or spaetzle maker
two (2) medium sauce pans
INGREDIENTS
2 pounds of rabbit, cubed, boned and cleaned of sinew and silver skin
½ pound of pork shoulder, cubed, boned and cleaned of sinew, fat left on
½ tablespoon rosemary, chopped
½ tablespoon thyme, chopped
½ tablespoon parsley, chopped
¼ cup heavy cream
3 tablespoons shallots, diced
1 tablespoon garlic, diced
½ ounce Nolet’s gin
salt and pepper
one length of natural hog sausage casings
DIRECTIONS
For Sausage:
Mix all ingredients thoroughly and chill. Slowly work ingredients through the medium die of the meat grinder and re-chill. While the sausage is in the cooler, begin working the sausage casing, loading horn/sausage stuffer in the meat grinder. Press the sausage back through the meat grinder into the casings, twisting every 4-5 inches to create the links. After the links are formed the sausages can be roasted in a 400 oven or grilled until an internal temperature of 165.
(Note: It is important that the sausage never get too warm during the grinding process)