How to make Rabbit & Wild Garlic Sausages | The Hedgerow Kitchen
How to Make Rabbit and Wild Garlic Sausages. A detailed tutorial on how you can make your own Rabbit and Wild Garlic Sausages at home. In this video I will talk you through ingredients, the kit you need (and where you can buy it), the measurements needed, and how to actually make the sausages.
These sausages are AMAZING: full of the incredible flavours of rabbit and seasonal wild garlic. If you are a seasoned sausage maker or new to the game, give these a go.
Ingredients (makes 20-25 large sausages):
• 1.8kg Rabbit meat (get this from any good butcher, or from your own butchering endeavours)
• 540g Pork back fat (as with the above, any good butcher will be able to sell you pork back fat: I bought 1.5kg for £4)
• 270g Yeastless Bread Rusk – You can get this from Weschenfelder (link below)
• 35g Wild Garlic leaves
• 130g Sausage Seasoning (I used Cumberland Sausage Seasoning from Weschenfelder)
• 540ml cold water
Useful Links:
Scott Rea: How to Link/Tie Sausages: https://www.youtube.com/watch?v=UY5Ti...
Weschenfelder:
https://www.weschenfelder.co.uk
If you enjoyed this tutorial please Subscribe to my channel by clicking the link below:
• https://bit.ly/2uqJ6ns
And also, follow The Hedgerow Kitchen on:
• Instagram: https://www.instagram.com/hedgerowkit...
• Facebook: https://www.facebook.com/thehedgerowk...
• Twitter: https://twitter.com/HedgerowKitchen
TheHedgerowKitchen, Wild Game,Foraging,Recipes,Wild Game Recipes, Wild Game Butchery,Foraging Recipes,Venison,Pork,Rabbit,Pheasant,Partridge,Sausage,Game Sausage,Hedgerow Kitchen,Home Cook,Self Taught
Видео How to make Rabbit & Wild Garlic Sausages | The Hedgerow Kitchen канала The Hedgerow Kitchen
These sausages are AMAZING: full of the incredible flavours of rabbit and seasonal wild garlic. If you are a seasoned sausage maker or new to the game, give these a go.
Ingredients (makes 20-25 large sausages):
• 1.8kg Rabbit meat (get this from any good butcher, or from your own butchering endeavours)
• 540g Pork back fat (as with the above, any good butcher will be able to sell you pork back fat: I bought 1.5kg for £4)
• 270g Yeastless Bread Rusk – You can get this from Weschenfelder (link below)
• 35g Wild Garlic leaves
• 130g Sausage Seasoning (I used Cumberland Sausage Seasoning from Weschenfelder)
• 540ml cold water
Useful Links:
Scott Rea: How to Link/Tie Sausages: https://www.youtube.com/watch?v=UY5Ti...
Weschenfelder:
https://www.weschenfelder.co.uk
If you enjoyed this tutorial please Subscribe to my channel by clicking the link below:
• https://bit.ly/2uqJ6ns
And also, follow The Hedgerow Kitchen on:
• Instagram: https://www.instagram.com/hedgerowkit...
• Facebook: https://www.facebook.com/thehedgerowk...
• Twitter: https://twitter.com/HedgerowKitchen
TheHedgerowKitchen, Wild Game,Foraging,Recipes,Wild Game Recipes, Wild Game Butchery,Foraging Recipes,Venison,Pork,Rabbit,Pheasant,Partridge,Sausage,Game Sausage,Hedgerow Kitchen,Home Cook,Self Taught
Видео How to make Rabbit & Wild Garlic Sausages | The Hedgerow Kitchen канала The Hedgerow Kitchen
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