Grilled Rabbit Sausage over Stewed White Beans

• 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

1. For the sausage:
2. Mix all the ingredients in a large bowl.
3. 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.
4. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning.
5. Form the mixture into 6 (3-inch) patties, 1/4-inch thick.
6. In a large saute pan, over medium heat, add the oil.
7. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side.
8. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side.
9. For the Beans:
10. Heat the oil in a saute pan, over medium heat.
11. Fry the garlic slices until golden, about 1 minute, stirring constantly.
12. Remove and drain on paper towels.
13. Add the shallots and beans to the pan.
14. Season with salt and pepper.
15. Saute for 2 to 3 minutes.
16. Add the spinach.
17. Season with salt and pepper.
18. Saute for 1 minute.
19. Add the broth.
20. Cook for 2 minutes.
21. Stir in the thyme and continue to simmer for 1 minute.
22. Remove from the heat and stir in the butter.
23. To serve, spoon the bean mixture in the center of each plate.
24. Lay 2 patties against each other over the beans.
25. Garnish with parsley.
26. 2 1/2 tablespoons paprika
27. 2 tablespoons salt
28. 2 tablespoons garlic powder
29. 1 tablespoon black pepper
30. 1 tablespoon onion powder
31. 1 tablespoon cayenne pepper
32. 1 tablespoon dried oregano
33. 1 tablespoon dried thyme
34. Combine all ingredients thoroughly.
35. Yield: 2/3 cup
36. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

rabbit, bacon, pecan, salt, cayenne, freshly ground black pepper, thyme, green onions, parsley leaves, creole seasoning, olive oil, garlic, shallots, beans, salt, freshly ground black pepper, fresh spinach, chicken broth, beef broth, thyme, butter, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-rabbit-sausage-over-stewed-white-beans-recipe2.html (may not work)