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Thread: rabbit sausage

  1. #1
    Member homerdave's Avatar
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    Apr 2006
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    Default rabbit sausage

    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.
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  2. #2
    Member Chisana's Avatar
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    Default

    Rabbit sausage should be good, but you are getting pretty exotic with turkey fat and orange blossom mead. You must be studying some French cookbooks Dave!

  3. #3
    Member mntransplant's Avatar
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    S. Anchorage, AK
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    OK its settled..
    Now i HAVE to go shoot some rabbits. Thanks dave!
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  4. #4
    Member scott_rn's Avatar
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    Nov 2008
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    power commuting twixt the valley and anchorage
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    Thanks Dave. My wife has been wondering what we were gonna do with all the hare meat.

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