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Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Jamie Bissonnette of KO Prime shares his recipe for Rabbit Sausage.

Rabbit Sausage (Serves 4)
By Jamie Bissonnette

 
Ingredients
  1 pound rabbit meat
  0.5 pound pork belly or lightly smoked bacon
  3 ounces pineapple sage (or any sage) chiffonade
  1 - honey crisp apple, diced, skin on
  1 teaspoon mace, ground or powdered
  0.25 teaspoon cayenne powder
  4 - clove garlic, minced with salt to make a paste
  - - salt
  - - pepper
   
  Preparation
  1

Using a meat grinder grind all ingredients though the small setting once.
  2

Divide in half, and grind one half. Add back to reserved half and season with salt and pepper.
  3

Fry a piece to taste.
  4 If you do not have a sausage stuffer, wrap the sausage in plastic wrap and tie the ends. Be sure to roll this tight with no air pockets in the meat.
  5 Then poach in water (starting in the water at a tepid temperature).
  6 Cook until the interior temperature of the sausage is 145 degrees Fahrenheit.
  7

Cool in the refrigerator.
  8

Then roast, grill, or pan fry the sausages and serve with whole grain mustard.