Rabbit Sausage Cuisine: American Category: meat Servings: 6 Ingredients: 1 lb. rabbit flesh 4 bacon slices 1/4 cup rabbit liver 1/4 cup onions, pared, diced 1 tbsp. garlic, pared, minced 1 tsp. sage, chopped 1 tsp. rosemary, chopped 1 tsp. thyme, chopped 1 tsp. parsley, chopped 1-1/2 tsp. salt 1 tsp. sugar 2 tsp. pepper 1 tbsp. sherry 1 tsp. hazelnut oil 3/4 cup heavy cream 1 egg 3 oz. rabbit flesh, seared, coarsely chopped 2 ft. of hog casing chicken bouillon, as needed Instructions: Place rabbit, bacon, liver and onions in meat grinder; grind through medium die. Add herbs and seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45 degrees F. Place three-fourths of mixture into food processor; process until ball forms, about 20 seconds. Add eggs; process. With processor running, slowly add cream. Transfer to bowl; add remaining ground mixture and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing. Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees F; add sausage. Poach until sausage reaches internal temperature of 125 degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill until brown; let cool. Cut in half, slicing on bias. Click Here To Return To The Recipe List  This Page Generated By: Cookbook Wizard For Windows Recipe Software