Salmon with Lentils

This sausage has a meaty flavour combination including, chicken and rabbit with fois gras and bacon.
Directions for: Rabbit Sausage

Ingredients

1 cup finely minced skinless chicken breast

1 lb(s) caul fat or lamb casings soaked in cold water

3 cup finely minced rabbit meat

2 Tbsp smoked bacon

2 Tbsp fois gras diced (optional)

2 Tbsp shallots minced (cooked in olive oil until translucent)

1 Tbsp garlic minced (cooked olive oil until translucent)

3 sprig parsley picked and chopped fine

3 sprig thyme picked and chopped fine

1 sprig rosemary picked and chopped fine

1 sprig chives chopped fine

tsp finely minced orange zest

1 Tbsp Pommery mustard

1 Tbsp truffle oil

4 Tbsp vegetable oil

Salt and fresh ground black pepper

Directions

1. Take all prepared ingredients and mix in a bowl. On a clean work surface lay out a single layer of the caul fat. Take a heaping tbsp of the mix and roll into a sausage shape in the palm of your hands. Place it at the edge of the caul fat and roll to enclose the meat. Repeat with the rest of the mix.

2. When ready to cook, gently saut the sausages until golden brown. Depending on the size, you may have to finish them in a pre heated oven at 350f for10 minutes.

3. To serve, these are great with caramelized onions, a light salad and some strong mustard on the side.

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