Grilled Rabbit Sausage Over Stewed White Beans

Recipe Ingredients

1		Rabbit - (abt 2 1/2 lbs) - deboned, and
		Cut into 1" cubes
6		Bacon
1/2 cup	73g / 2.6oz	Pecan pieces - roughly chopped
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cayenne
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Dried thyme
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	36g / 1.3oz	Chopped parsley
1 tablespoon	15ml	Creole Seasoning - see * Note
		For The Beans
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Garlic cloves - thinly sliced (small)
1/4 cup	36g / 1.3oz	Chopped shallots
2 cups	320g / 11oz	Cooked cannellini beans
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Chiffonade fresh spinach
2 cups	474ml	Veal reduction
2 teaspoons	10ml	Fresh thyme leaves
1 tablespoon	15ml	Butter
		Parsley - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning"} recipe which is included in this collection.

For the sausage: Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning.

Form the mixture into 3-inch patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 3 to 4 minutes on each side.

For the Beans: Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the veal reduction and bring to a simmer. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter.

To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D11) - from the TV FOOD - NETWORK

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