This recipe came about following an evening fishing a lake within a pine woodland in France. Carpeted around many of these trees were pine nuts, the species of tree being Pinus pinea or Stone pine. After we had collected a goodly amount and eaten our glutinous share, my mind began to wander as recipe ideas came to me.
Often we would have rabbit, as then i used to snare or shoot wild rabbit for evenings spent camping. Thus came the idea of utilising pine nuts in a recipe and thus i designed this rabbit sausage recipe.
Please try and have a go it is worth the effort although preparation time is quite long from start to finish. Alternatively if the desire to eat out competes the desire to make simply order a couple of kilos from me. Or attend Bath Farmers market each Saturday and see my range of cured and gluten free sausages.
Rabbit & toasted pine nut sausage
1 kg pork skin
3.5kg pork
2.5kg rabbit meat
200g parmesan
2 tblsp onion powder
200g toasted pine nuts
8 cloves garlic
3tsp sugar
2Tbl sp white pepper
3 tsp fennel seeds
Bunch tarragon
1 tsp cure 1#
35g salt