GRILLED RABBIT SAUSAGE OVER STEWED WHITE BEANS

Grilled Rabbit Sausage over Stewed White Beans image

Provided by Emeril Lagasse

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 30

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1 rabbit, de-boned and cut into 1-inch cubes (about 2 1/2 pounds)
6 slices bacon, diced into 1-inch pieces
1/2 cup pecan pieces, roughly chopped
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/4 cup chopped green onions
1/4 cup chopped parsley leaves
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1 small garlic clove, thinly sliced
1/4 cup chopped shallots
2 cups cooked cannellini beans
Salt
Freshly ground black pepper
1 cup chiffonade fresh spinach
1 cup chicken broth
1 cup beef broth
2 teaspoons fresh thyme leaves
1 tablespoon butter
Parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

For the sausage:
Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 6 (3-inch) patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side.
For the Beans:
Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the broth. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.