Rabbit Sausage

Directions

1. 1
   It is best to prepare these sausages at least one day in advance and refrigerate until ready to cook.
2. 2
   Cut the meat from the rabbit bones and cut away and discard any membranes or fibers.
3. 3
   Cut the meat into 1-inch cubes.
4. 4
   There should be about 1 3/4 pounds of meat.
5. 5
   Put the meat into a mixing bowl.
6. 6
   Cut the pork into 1-inch cubes.
7. 7
   Add the pork to the rabbit meat.
8. 8
   Add the remaining ingredients except the cream.
9. 9
   Blend well.
10. 10
    If using a sausage stuffer, put half the mixture into the container of a food processor and blend slightly finer than hamburger meat, gradually adding half the cream.
11. 11
    Repeat with the remaining meat mixture and cream and combine the two batches.
12. 12
    Blend well with the fingers.
13. 13
    Follow the manufacturer's instructions for filling the sausage casings.
14. 14
    If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings.
15. 15
    When the filling has been added, pinch off the casings and tie each end.
16. 16
    Tie a piece of string at 5- or 6-inch intervals.
17. 17
    There should be 11 or 12 sausages.
18. 18
    Wrap the sausages in clear plastic wrap and refrigerate overnight.
19. 19
    When ready to cook, cut off as many lengths as desired.
20. 20
    Prick each sausage all over, forming pin-sized holes.
21. 21
    Grill or broil the sausages, turning as necessary, about 15 minutes or until done.
22. 22
    Or preheat the oven to 375 degrees.
23. 23
    Place the sausages in a skillet and add 1/8 inch water.
24. 24
    Bring the water to a boil and place the skillet in the oven.
25. 25
    Bake 15 to 20 minutes, turning occasionally, until the sausages are done.