The husband and I decided to make rabbit sausage with the last batch of rabbits we processed and ran through the meat grinder. We ended up doing six pounds of sausage in patties. We like sausage patties more than links. They are easier to cook. From that batch of rabbits we also got two pounds of stir-fry meat, 8 quarts of soup stock from the bones and ribs, 2 quart size baggies of cooked meat from the ribs, 2 “wings” and 1.75 pounds of burger consumed over two meals.
I have made our own sausage patties for years with pork and beef because store bought sausages always had sugar and nitrates or nitrites in them. I have refined my recipe over those years to match my family’s pallet. We like a mild sausage, but it is easy enough to tweak the heat upwards by doubling the red pepper flakes or adding cayenne pepper.
2 pounds ground rabbit meat
2 tsp sage
1 tsp thyme
1 tsp sea salt
1 tsp black pepper (preferably freshly ground)
½ tsp oregano
½ tsp coriander
¼ tsp garlic powder
1/8 tsp red pepper flakes
Combine herbs and spices and mix well until evenly distributed. Add to 2 pounds of ground rabbit meat working it well in. Form sausage into patties of the size you desire.
We ended up with 32 patties out of six pounds of meat. I didn’t make them all the same size as my husband and son will want bigger ones and my daughter and I are happier with a little bit smaller ones. I froze them on cookie sheets for a couple of hours so they wouldn’t stick together and then bagged them up.