Saucisses De Lapin Recipe

Prepare potatoes: peel if desired and cut into 7–9 mm (about 1/4–3/8 in) sticks. Rinse under cold water until water runs clear to remove starch. Pat completely dry on clean kitchen towels or paper towels.

For oven fries: preheat oven to 220°C (430°F). Toss dried potato sticks with 2–3 tbs olive oil, salt and pepper. Spread in a single layer on a baking sheet lined with parchment. Roast 25–30 minutes, turning halfway, until golden and crisp. Sprinkle with chopped parsley if using and keep warm.

For deep‑fried fries: heat vegetable oil in a deep pot to 160°C (320°F). Fry potatoes in batches 4–5 minutes until just tender but not browned. Remove and drain on paper towels. Raise oil to 190°C (375°F) and fry again in batches 2–3 minutes until golden and crisp. Drain and season with salt and pepper; keep warm.

Finely mince the shallot.

In a small sauté pan, melt 1 tbsp butter over medium heat. Add the minced shallot and cook 2–3 minutes until softened and translucent but not browned.

Pour in the white wine and increase heat to medium‑high. Simmer briskly 2–3 minutes until wine is reduced by about half.

Add the stock and continue to simmer until the liquid reduces by roughly one‑third (about 4–6 minutes).

Lower heat to medium. Whisk in the whole‑grain mustard and Dijon mustard until evenly incorporated.

Stir in the cream and bring to a gentle simmer without boiling. Cook 2–3 minutes to thicken slightly; the sauce should coat the back of a spoon.

Remove from heat and stir in chopped tarragon, lemon juice, salt and pepper. Taste and adjust seasoning. Keep warm; if needed, return to very low heat and whisk in a little extra stock or cream to adjust consistency.

Bring sausages to room temperature for 15–20 minutes before cooking. Pat dry and season lightly with the indicated salt and pepper.

Heat a large skillet over medium heat. Add 2 tbs olive oil and 1 tbsp butter. When butter foams, add the rabbit sausages in a single layer without crowding.

Brown sausages, turning every 2–3 minutes, until nicely caramelized on all sides (about 10–12 minutes total). Reduce heat if the pan is browning too quickly to avoid burning.

Check doneness: rabbit sausages should reach an internal temperature of 71°C (160°F). If they are browning before cooked through, lower heat, cover and cook a further 4–6 minutes, turning once.

Once cooked, transfer sausages to a warm plate and loosely cover with foil to rest 3–4 minutes. Spoon some of the mustard‑tarragon sauce over the sausages when serving.

Thinly slice the half shallot for the vinaigrette and place in a small bowl. Add the red wine vinegar and a pinch of salt; let sit 1 minute to mellow the shallot.

Whisk in the Dijon, then slowly add the extra virgin olive oil in a steady stream while whisking to emulsify. Season with salt and pepper to taste.

Toss the mixed salad leaves lightly with the vinaigrette just before serving so leaves remain crisp.

Divide fries among 4 plates. Place 2 rabbit sausages per plate alongside the fries.

Spoon generous amounts of the mustard & tarragon sauce over the sausages and a little on the plate for dipping.

Add a portion of dressed salad to each plate and garnish fries with parsley if desired. Serve immediately while hot.