2 1/2 lbs rabbit meat
8 oz fat (i used turkey fat)
1 T kosher salt (maybe a little more)
chopped sage, thyme, and celery leaf to taste, start with about 1 1/2 t. each.
5 T orange blossom mead, reduced by half (or 2 T white wine)
grind meat and fat through med plate, add seasonings and grind again.
stuff into breakfast sausage size casings.
let cure for 24 hrs.
makes about 8-10' of 19mm sausage.