Rabbit Sausage

Rabbit sausage

MeatsMetricUS
rabbit800 g1.76 lb.
pork back fat200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
sugar2.0 g½ tsp.
allspice2.0 g1 tsp.
nutmeg1.0 g½ tsp.
potato flour4.0 g1½ tsp.
cold water100 ml⅜ cup
Instructions
  1. Grind all meats and fat through a ¼” (6 mm) plate.
  2. Mix ground meat with all ingredients adding water.
  3. Stuff tightly into 32-36 mm hog casings.
  4. Hang for 1 hour until casings feel dry.
  5. Preheat smoker to 130º F, (54º C) then apply hot smoke for 90 minutes.
  6. Cook in hot water at 176º F (80º C). This will take about 30 minutes. Stop cooking when internal meat temperature is 160º F, (71º C).
  7. Cool in cold water, then hang them to further cool down.
  8. Store in refrigerator.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs