Share you rabbit sausage recipe?

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dayna

dayna

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I'm thawing out two pretty small rabbits. Like REALLY small. Together they weigh 22 ounces.

I am thawing them to make a couple sausage patties for breakfast tomorrow.

Can anyone tell me some small amounts of seasonings to use? Also what type? I would prefer to make patties, but can just do a crumble with some scrambled eggs if the lean meat won't hold a patty shape.

I look forward to all the advice!<br /><br />__________ Fri Jan 10, 2014 10:11 am __________<br /><br />Oh and I'll be using the food processor with the chopping blade. I do not have a grinder.
 
There are so many sausage recipes! My bunny patties held together very well without anything added, but I did make them rather small and thin.

Lets see, for a breakfast sausage I'd consider adding sage, thyme, rosemary, fennel seed, red pepper flakes, paprika, onion powder, salt and black pepper.

If I wanted it to taste more like commercial pork breakfast patties I'd add a bit of something sweet like maple syrup.
I always make mine different, every single time, so I guess I don't really have a recipe.

Next time I do ground rabbit I plan on trying little spicy sausages for serving with Italian dishes.
 
My basic rabbit or venison quick breakfast sausage:
1 lb ground meat
1 TSP salt
1/4 TSP ground red pepper
2.5 TSP rubbed sage (we like sage)
1 TSP ground Thyme
1/2 tsp crushed rosemary
1TBS Maple sugar (optional if you like maple sausage)

Can be cooked as patties or links, your choice and works with rabbit, venison, chicken, turkey or, pork but, rabbit and venison are best, IMHO.
 

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