Rabbit Breakfast Sausage Recipe

5 1
Rabbit Breakfast Sausage Recipe
Rabbit Breakfast Sausage Recipe photo by Taste of Home
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Rabbit Breakfast Sausage Recipe

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5 1
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As a palate-pleasing alternative to traditional pork sausage, my husband and I created this lower-fat version. It's moist, flavorful and delicious. We especially enjoy it for breakfast or brunch. —Carol Heuschkel, Winsted, Connecticut
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.

Ingredients

  • 1 dressed and boned rabbit (6 pounds), cut up
  • 2 teaspoons salt
  • 1-1/2 teaspoons rubbed sage
  • 1-1/4 teaspoons white pepper
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup finely chopped peeled tart apple
  • 2 tablespoons canola oil

Directions

In a large bowl, combine the first six ingredients. Cover and refrigerate overnight. In a food processor, process the mixture in small batches until coarsely ground. Stir in apple.
Shape into 16 patties, 3 in. each. Heat oil in a skillet; cook patties over medium heat for 5 minutes on each side or until sausage is browned and meat is no longer pink. Yield: 8 servings.
Originally published as Rabbit Breakfast Sausage in Taste of Home August/September 1997, p37

Nutritional Facts

2 each: 403 calories, 18g fat (5g saturated fat), 151mg cholesterol, 655mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 54g protein.

  • 1 dressed and boned rabbit (6 pounds), cut up
  • 2 teaspoons salt
  • 1-1/2 teaspoons rubbed sage
  • 1-1/4 teaspoons white pepper
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup finely chopped peeled tart apple
  • 2 tablespoons canola oil
  1. In a large bowl, combine the first six ingredients. Cover and refrigerate overnight. In a food processor, process the mixture in small batches until coarsely ground. Stir in apple.
  2. Shape into 16 patties, 3 in. each. Heat oil in a skillet; cook patties over medium heat for 5 minutes on each side or until sausage is browned and meat is no longer pink. Yield: 8 servings.
Originally published as Rabbit Breakfast Sausage in Taste of Home August/September 1997, p37

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