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Rabbit Sausage 2


10 lb Rabbit, cubed
5 lb pork butt, cubed
90 grams salt
15 grams pate spice
2 grams sage, dry
2 grams cayenne
3 c water or salme

Mix dry ingredients. Add dry to meat and mix well. Pass through grinder one time. Add salme or water. Pipe into casing.

NOTE:
Salme - stock made from rabbit bones

Diced dehydrated apples work very well in the mix.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.