Rabbit Sausage Recipe
Use the coarsely ground meat and fat of one large rabbit (save the bones for soup stock). Everything together should total about 2 pounds.
Ingredients
| 1 | coarsely ground meat and fat of one large rabbit | |
| 1.5 teaspoons | 7.5 ml | salt |
| 1 teaspoon | 5 ml | pepper |
| a pinch | ginger | |
| 2 or more teaspoons | sage (to taste) | |
| 1 teaspoon | 5 ml | thyme |
| a pinch | garlic powder | |
| a dash | cayenne pepper, or 2-3 dashes hot pepper sauce (optional) |
Instructions
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).