Andouille Sausage With Rabbit Meat Recipe

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Photo by Getty Images/Stanislav Ostranitsa
A bowl of rice and tomatoes with homemade rabbit andouille, a cured meat.
3-1/2 pounds stuffed sausage SERVINGS

Ingredients

  • 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

Directions

    • 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.
  • PRINT RECIPE

    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.