Rabbit Sausage


Servings: 4


  • 1 pound rabbit meat
  • 1/2 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
  • 1/4 teaspoon cayenne powder
  • 4 clove garlic, minced with salt to make a paste
  • salt
  • pepper


  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.

You may also be interested in