A rabbit sausage recipe to add to your books!
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).