Rabbit Sausage

by Lisa
(Minerva, OH, USA)

Coarsely ground meat and fat of one large rabbit (save the bones for soup stock).
1 1/2 teaspoons salt
1 teaspoon pepper
pinch of ginger
2 or more teaspoons sage, to taste
1 teaspoon thyme
Pinch of garlic powder
Pinch of cayenne pepper, or 2 to 3 dashes of hot pepper sauce, optional

1) Combine all ingredients (everything together should total about 2 pounds), and regrind mixture (this helps to get everything well-blended). Cover and refrigerate overnight.
2) The next day, test flavor by frying a small patty and tasting; adjust seasoning if necessary.
3) Form 1-pound rolls of meat, wrap in freezer wrap, and place ready-to-slice rolls in freezer (frozen sausage can be cut quite easily when you're ready to use it).

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