Rabbit and pork sausage with cream, breadcrumbs and esplette

Well, my wife made 18 lbs of sausage from 6 rabbits yesterday. She made 8 lbs. into Italian sausage, 3 lbs. into a breakfast sausage, and we are still deciding what to make from the rest. I can confirm that these two recipes are keepers. So, you can guess what we are having for breakfast? I am surprised! Having raised rabbits all my life, have never eaten a sausage. I will post the recipes if anyone wants them.

Click  to read how chef Ryan is using rabbit sausage to spice up the American table.

We booked a reservation here the week before it received a Michelin Star rating. Probably have to book far in advance after it received this honor. We can see why it received the star rating because our meal was awesome. We started with grilled rabbit sausage appetizers and then got Lamb ribs with roasted root vegetables for the entree. The...

I would to try rabbit sausage, this looks great!

Try this simple rabbit sausage recipe and enjoy the essence of Italian home cooking. This is a very mild sausage geared towards my picky kids. If you'd like more intense flavor, double all the herbs and spices but the salt.


For every 2 pounds of ground rabbit
2 tsp sage
1 tsp fennel
1 tsp thyme
1 tsp sea salt
1 tsp black pepper
1/2 tsp oregano
1/2 tsp coriander
1/4 tsp garlic powder
1/8 tsp red pepper flakes

Size: 2 Rabbits, 2 Lamb Racks & 16 Sausages Featur...

2 pints rabbit stock
1 pint water
2 larger sweet potatoes, sliced into matchstick
1 bunch curly kale, stems removed, chopped
2 bunches (6 cloves plus greens) green garlic, chopped finely (substitute 1 clove garlic, minced finely, combined with 1 bunch chives, minced if green garlic is unavailable)
½ bunch flat leaf parsley
Texas Hill Country Olive Company Garlic Infused Olive Oil
1 pound Countryside Farm Fresh Rabbit Sausage with Mustard (Seed) and Tarragon
1 pint plain Greek-style yogurt
Salt and Black Pepper, to taste

2 Rabbits, 2 Lamb Racks & 16 Sausages

Running Rabbit Sausages can be eaten by right-clicking on them and selecting the 'eat' option. Each provides 700% to your bar, and provides 4 and 1 in .This a delicious sausage using rabbit and is seasoned with sage,white pepper, nutmeg and cinnamon. Directions: In a bowl, combine the first six ingredients and mix well. Cover and refrigerate overnight. In a meat grinder or food processor, process the mixture in small batches until coarsely ground. Stir in the apple. shape into 16 patties […]Roasted rabbit is a staple at Maialino, a Roman style trattoria in New York City. There, chef Nick Anderer also makes spicy rabbit sausage with the animal’s lean cuts combined with pork backfat (which can be substituted with pork belly). An ambitious project, making rabbit sausage requires a meat grinder and pork casings, the latter of which any good butcher can provide. To reduce this recipe, divide the measurements by four.Plate Magazine explores chef Ryan’s approach to game sausage, sustainability and serving up a delicious rabbit, Brussels sprouts and spaetzle recipe.