Name: Rabbit Sausages (Boudins de Lapin)
Yield: 18 to 20 boudins
Cuisine: French
Ingredients: 1 rabbit, all flesh removed (about 1 pound) from bones and chopped, less finely than the pork, lungs, heart, and liver are chopped; 1 cup milk; 8 ounces finely chopped lean pork tenderloin; 3 ounces stale bread, crusts removed, crumbled; The rabbit’s blood (beaten with a tablespoon of vinegar and strained) or ⅓ cup pork blood (from pork specialty butcher); 2 ounces shelled, unroasted pistachios, put for a minute or so in boiling water, drained, rubbed vigorously in a towel to remove skins, coarsely chopped; 6 ounces fresh pork fatback, chopped or cut into tiny cubes; 6 ounces sweet onions, finely chopped, gently stewed in 2 tablespoons butter until soft and yellowed but not browned; 1 teaspoon (if available) finely chopped flowers and leaves of fresh marjoram; Salt, pepper, cayenne, allspice; 5 eggs; 1 teaspoon powdered mixed dried herbs; About 4 yards of sausage casing (pork specialty butcher)

Preparation info

18 to 20
boudins

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

In old cookbooks, andouillette, boudin, and saucisse are more or less interchangeable terms, the first two identifying practically any bound and precooked mixture that takes the form of a sausage, is usually but not necessarily stuffed into a sausage casing, and is reheated by grilling (an andouille is a large andouillette and shares with cornichon the additional and derogatory meaning of “dolt”); The Cuisinier Méridional

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Ingredients

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