Rabbit Sausage Recipe

This Rabbit Sausage Recipe is a tested recipe that is a perfect choice for your next meal.
By George Fournier and Robert C. Winans
May/June 1978
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Practice cooking rabbit with this Rabbit Sausage Recipe.
Photo By Fotolia/Joe Gough


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When cooking rabbit this tried-and-true Rabbit Sausage Recipe makes for an excellent meal.

Rabbit Sausage Recipe

Use the coarsely ground meat and fat of one large rabbit (save the bones for soup stock)
1 1/2 teaspoons salt
1 teaspoon pepper a pinch of ginger
2 or more teaspoons sage (to taste)
1 teaspoon thyme
a pinch of garlic powder
a dash of cayenne pepper, or 2 or 3 dashes of hot pepper sauce (optional)

Combine the seasonings with the ground meat (everything together should total about 2 pounds), and regrind the mixture (this helps to get everything well blended). Refrigerate overnight. The next day, test the flavor by frying a small patty, and adjusting the seasoning if that seems necessary. Form 1-pound rolls of the meat, wrap them in freezer wrap, and place the ready-to-slice rolls in your freezer (the frozen sausage can be cut quite easily when you're ready to use it).


Read more about how to cook rabbit: Cooking Rabbit: Four Rabbit Recipes.








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