Hare sausages with omelet

Do you like homemade sausages? Then this recipe is for you!
The meat of a wild hare, especially when it comes to its hind legs, may seem harsh to someone. Therefore, it cannot be baked like chicken thighs. What can you do without spending too much time marinating? You can grind the meat into minced meat, from which you can then cook cutlets, meatballs or meatballs.

Serves: 7 People
Prepare Time: 20 min
Cooking Time: 1 hour
Calories: -
Difficulty: Easy

Ingredients

back legs of a hare - 6 pieces;
chicken eggs - 3 pieces;
butter - 30-35 grams;
onions - 90-100 grams;
washed intestines - 1 meter;
boar fat - 100 grams;
garlic - 4 teeth;
salt - 2 teaspoons without a slide;
dill - 7-8 grams.

Directions

Rinse the legs in cold water and then pat dry with a towel. Cut the meat off the bones. Chop with a knife on a dry cutting board. Also cut the bacon into small cubes (you can use trimmings). Combine both ingredients. Season with chopped dill and crushed garlic. Stir and refrigerate.
After a quarter of an hour, fry the chopped onions in butter. In another skillet at the same time, make a simple beaten egg omelet with salt. For a softer consistency, pour some cool milk into the egg mixture.
Now install a special attachment on the meat grinder (without a grate), onto which gently pull the treated intestine. Adding meat and lard, scrambled eggs and fried onions in turn, form identical sausages. It is better to tie them up with a refractory thread, cutting off the ends at a minimum distance from the surface of the workpieces. At the same time, the length of the sausages is not so important - it all depends on personal preference.
It is better to store hare sausages in the freezer. Defrost - in the refrigerator, and before serving, hold for a short time (up to 2-3 minutes) in boiling water, then fry in butter until tender, pre-piercing each with a toothpick in several places. This will allow the air inside to `` escape '' so that the workpieces will not burst at high temperatures. Serve with any suitable dressing, such as wild horseradish sauce or wild berries.