Bavarian Rabbit Sausage from Jan Ziegler (through Laurie Levey)
Here it is in metric measurement. Acquiring back fat isn't as readily available here so I made 35% of the recipe bacon instead. 65% rabbit, 20% back fat, 15% belly, ground at 8 mm, per kg: 20,5g salt, 2g pepper, 3g fennel, 1,5 garlic powder, 4g fresh sage, 2g mustard seed, stuffed in 20/28 hog casing.
Stove Top Rabbit Recipes
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