I got this idea from a comment made by @Olbunny I think.
I have never liked that belly flaps are attached to loin, the loin is the most tender and the belly flaps are the most tough, and typically I would chop them all together and make stir fry or something out of them.
On the most recent harvest day, I set aside all the belly flaps separately. I had a tidy little stack. Maybe almost a pound from four rabbits. I froze them and today I chunked them into pieces and ground them up in a food processor a little at a time. After the first pass I added some things. In retrospect, I think I should have used more belly flaps, but this is a good starting point!
Rabbit Breakfast Sausage
1 lb belly flaps frozen and cubed
1 egg
3 rabbit kidneys with surrounding fat, frozen
1 tablespoon bacon grease or other cooking fat
2 tablespoons dried wild mushrooms ground up or crumbled, soaked in a little soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon fresh parsley
1 tablespoon fresh sage
First grind the rabbit and the kidneys in a food processor or meat grinder while still frozen. Then put the ground rabbit, spices and other ingredients back in the food processor (or if yours is big enough just add them) and grind again. If using a food processor don't go crazy. You still want there to be a little texture but it will get gooey when you add the egg.
In the future, I will keep more of the internal fat and kidneys for this recipe and maybe use less of the bacon grease. You could also omit any of the spices or the mushrooms if you so choose. This was very much one of those recipes that I invented by just grabbing what I saw around my kitchen and using it. You will need some fat to help bind things together, and for me eggs are plentiful so I chose that option. If you don't tolerate eggs well, add more fat.
This recipe made very soft, wet sausage that was hard to shape. I used a cookie scoop to make little balls on parchment paper which I flattened with my fingertips. Then I put them in the freezer so that they can be stored in a bag frozen without sticking to each other later. I tried one right away and it was delicious!
The success of this recipe has convinced me that I either need a larger food processor or a real meat grinder because I want to make this very much more often and my food processor only holds two cups.
I have never liked that belly flaps are attached to loin, the loin is the most tender and the belly flaps are the most tough, and typically I would chop them all together and make stir fry or something out of them.
On the most recent harvest day, I set aside all the belly flaps separately. I had a tidy little stack. Maybe almost a pound from four rabbits. I froze them and today I chunked them into pieces and ground them up in a food processor a little at a time. After the first pass I added some things. In retrospect, I think I should have used more belly flaps, but this is a good starting point!
Rabbit Breakfast Sausage
1 lb belly flaps frozen and cubed
1 egg
3 rabbit kidneys with surrounding fat, frozen
1 tablespoon bacon grease or other cooking fat
2 tablespoons dried wild mushrooms ground up or crumbled, soaked in a little soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon fresh parsley
1 tablespoon fresh sage
First grind the rabbit and the kidneys in a food processor or meat grinder while still frozen. Then put the ground rabbit, spices and other ingredients back in the food processor (or if yours is big enough just add them) and grind again. If using a food processor don't go crazy. You still want there to be a little texture but it will get gooey when you add the egg.
In the future, I will keep more of the internal fat and kidneys for this recipe and maybe use less of the bacon grease. You could also omit any of the spices or the mushrooms if you so choose. This was very much one of those recipes that I invented by just grabbing what I saw around my kitchen and using it. You will need some fat to help bind things together, and for me eggs are plentiful so I chose that option. If you don't tolerate eggs well, add more fat.
This recipe made very soft, wet sausage that was hard to shape. I used a cookie scoop to make little balls on parchment paper which I flattened with my fingertips. Then I put them in the freezer so that they can be stored in a bag frozen without sticking to each other later. I tried one right away and it was delicious!
The success of this recipe has convinced me that I either need a larger food processor or a real meat grinder because I want to make this very much more often and my food processor only holds two cups.
