Rabbit sausages anyone?

[Oakville Shooter]

Here's another rabbit sausage recipe that I've used in the past when I had rabbits....back in the '70's....It's intended to be used as patties, and makes wonderful noon lunches on a fresh, home-made hamburger bun:

16 pounds twice ground rabbit meat;
4 pounds twice ground bacon ends and pieces;
1 cup Mortons sausage seasoning (adjust this amount to your liking)
Mix thoroughly and refrigerate at least overnight...24 - 36 hours is better.
Make into burger sized patties, fry and enjoy. (Can also freeze the fresh patties.

Very good.

I made up a batch of sausage this weekend roughly following this recipe. I ended up with 13 pounds of rabbit and 3 pounds of bacon. I used the full 6 ounce container of sausage seasoning (the container said to use 6 ounces for 18 pounds of "well seasoned" of 24 pounds of "mildly seasoned" sausage.) I also added some crushed red pepper.

This was really my first attempt at cooking rabbit aside from frying a few legs a couple of weeks ago.

I thought that it turned out rather good. It could maybe use a little more fat, but that is also defeating the purpose of making "healthy" sausage.

All in all, I am pleased with the results.

 

[Anntann]

OO! crushed red pepper? excellent. I've got some rabbit that needs using, as well as some pork sausage. I think I'll try the pepper with it!