Fire up your grill for Grilled Rabbit Sausage over Stewed White Beans, a bold, hearty dish blending tender rabbit, smoky bacon, crunchy pecans, and creamy cannellini beans. This Southern-inspired recipe delivers smoky, spicy flavors and satisfying textures that'll make your taste buds danceperfect for cozy dinners that wow.
Ingredients
- 1 rabbit, deboned 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
For the Beans:
- 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
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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
Instructions
Start the rabbit sausage magic: In a large bowl, toss rabbit cubes with diced bacon, chopped pecans, salt, cayenne, black pepper, dried thyme, green onions, parsley, and Creole seasoning. Mix thoroughly and let it chill for 15 minutes to build those irresistible flavors.
Shape into patties (4-6 portions, slightly flattened) or links (stuff into casings and twist). Fire up your grill to medium-high and cook 4-5 minutes per side until browned and hitting 160F internally. Rest the sausages while you dive into the beans.
For the stewed white beans, heat olive oil in a large saut pan over medium. Saut sliced garlic and shallots until golden and fragrant, about 2-3 minutes. Add cannellini beans, season with salt and pepper, then pour in chicken and beef broths. Simmer 10-15 minutes, stirring now and then, until flavors unite.
Stir in spinach chiffonade and fresh thyme; cook 2-3 more minutes until wilted. Swirl in butter for silky richness, taste, and tweak seasoning. Keep warm.
Serve it hot: Ladle beans onto plates, crown with a juicy sausage, and sprinkle fresh parsley. Dive into this spicy, nutty, creamy masterpieceyour new go-to for unforgettable weeknight wins or showstopping gatherings![1][3][4]
