Saucisse Au Lapin Recipe
Roasted rabbit sausage, bell peppers and home – made pistou sauce.
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Ingredients
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Sausage
Bell Peppers
Pistou Sauce
Method
Sausage Preparation
- 1
Prepare the Rabbit Sausage Mixture
In a food processor, combine the rabbit meat, pork fat, garlic, thyme, salt, and black pepper. Pulse until the mixture is well blended but still has some texture.
- 2
Stuff the Sausage
Rinse the sausage casings under cold water and soak them in water for 30 minutes. Carefully stuff the casings with the sausage mixture, making sure to remove any air bubbles. Tie off the ends and set aside.
- 3
Roast the Sausages
Preheat the oven to 190°C (375°F). Arrange the sausages on a baking tray and roast for 25-30 minutes, turning halfway through until cooked through and golden brown.
Bell Peppers Preparation
- 4
Prepare and Roast the Bell Peppers
While the sausages are roasting, slice the red and yellow bell peppers into strips. In a bowl, toss the peppers with olive oil, salt, and black pepper. Spread them evenly on another baking tray and roast in the oven for about 20 minutes, until they are tender and slightly caramelized.
Pistou Sauce Preparation
- 5
Make the Pistou Sauce
In a food processor, combine the basil leaves, garlic, pine nuts, and salt. Pulse to a coarse paste. Gradually add the olive oil while blending until the sauce reaches a smooth consistency. Stir in the grated Parmesan cheese.
Assembly
- 6
Serve the Dish
Once sausages and peppers are done, plate the roasted sausages alongside the bell peppers. Drizzle with the homemade pistou sauce and serve warm.