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Rabbit With Sweet Sausages

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      Title: RABBIT WITH SWEET SAUSAGES
 Categories: Meats, Alcohol
      Yield: 4 Servings
 
           -JUDI M. PHELPS (G.PHELPS1)
      1 lb Italian sweet sausages(mild)
      1    Rabbit; cut in 8 pieces
      3 cl Garlic; minced
      1 md Onion; chopped
      2    Red bell peppers; thinly
           -sliced
      1 cn Plum tomatoes-16 oz;
           -undrained
    1/2 ts Dried red pepper flakes
      2 tb Tomato paste
    1/4 c  Dry white wine
      1 tb Fresh basil; minced OR
      1 ts Dried basil
      1 tb Fresh oregano; minced OR
      1 ts Dried oregano
           Juice of half orange
           Zest of 1 orange
    1/2 ts Salt; optional
 
     Pierce the sausages to release fat.  Simmer in a large covered dry
  skillet over moderate heat for 10 minutes. Remove the lid and saute
  sausages until well browned. Remove sausages to cool and slice in
  1-inch pieces.
     In the browning fat from the sausages, saute the rabbit until
  golden. Set aside.  Pour off all but 1 tablespoon of the fat. Add the
  garlic, onions, and peppers to the skillet. Saute over a moderately
  low flame until the vegetables are tender.
     Return the sausage slices to the skillet and add the tomatoes,
  dried pepper, tomato paste, wine, basil, oregano, orange juice, zest,
  and salt. Simmer for 10 minutes to blend the flavors.
     Return the rabbit to the sauce and simmer covered for 20-30
  minutes. The rabbit is done when the thickest part of the leg is
  pierced with a fork and the juices run clear.  Serve with buttered
  pasta or rice.
     Source:  California Heritage Continues, Junior League of Pasadena.
 
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