Rabbit is on the rise as a nutritious source of lean meat, and it’s perfect for any homestead. Rabbit meat has twice the protein of poultry, and a deep flavor that lends itself well to this Cajun-style andouille sausage recipe. Dial down the cayenne, and even some of the black pepper, if you don’t want too much spice.
- 2-1⁄2 pounds rabbit meat
- 1 pound pork back fat
- 1 ounce salt
- 0.5 ounce black pepper
- 0.4 ounce cayenne pepper
- 0.4 ounce dried thyme
- 2 bay leaves, ground
- 3⁄4 cup red wine
- 5 feet natural hog casings, rinsed
- Mix rabbit meat, pork back fat, salt, peppers, thyme, ground bay leaves, and red wine, and freeze uncovered on a pan lined with parchment paper. Grind through the coarse plate of your meat grinder, then re-grind half of the mix. Combine the mix thoroughly and test for taste. Adjust seasonings if necessary before stuffing into the prepared hog casings.
- Dry overnight, then smoke using pecan wood until the internal temperature of the sausage is 145 degrees Fahrenheit. This dish is tasty served with peppery rice and some tart tomatoes.