Rabbit Breakfast Sausage Recipe
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
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
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
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