Rabbit sausage

Yield: 6 Servings

Ingredients:

1 lb Rabbit Flesh
4 Bacon Slices
1/4 c Rabbit Liver
1/4 c Onions -- pared & diced
1 tb Garlic -- pared & minced
1 ts Sage -- chopped
1 ts Rosemary -- chopped
1 ts Thyme -- chopped
1 ts Parsley -- chopped
1 1/2 ts Salt
1 ts Sugar
2 ts Pepper
1 tb Sherry
1 ts Hazelnut Oil
3/4 c Heavy Cream
1 Egg
3 oz Rabbit Flesh Seared -- Coarsely chopped
2 Feet Hog Casing

Instructions:

Chicken Bouillon -- as Needed Place rabbit bacon liver and onions in meat grinder; grind through medium die. Add herbs and seasonings sherry and oil; combine. Cover; marinate for 3 hours at 45 degrees F. Place three-fourths of mixture into food processor; process until ball forms about 20 seconds. Add eggs; process. With processor running slowly add cream. Transfer to bowl; add remaining ground mixture and seared rabbit. Mix well. Using pastry bag pipe mixture into casing. Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees F; add sausage. Poach until sausage reaches internal temperature of 125 degrees F about 20 to 25 minutes. Remove sausage; let cool. Grill until brown; let cool. Cut in half slicing on bias. Serves 6. Recipe By : "Jessica A. Walton"