Rabbit Sausage


Yield: 6 Servings

    1 lb  Rabbit Flesh
    4     Bacon Slices
  1/4 cup Rabbit Liver
  1/4 cup Onions -- pared & diced
    1 TBS 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 TBS Sherry
    1 tsp Hazelnut Oil
  3/4 cup Heavy Cream
    1   Egg
    3 oz  Rabbit Flesh, Seared & coarsely chopped
    2      Feet of Hog Casing

      Chicken Bouillon -- as Needed


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-inch 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.
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