a2zwildlife here they are. I use wild rabbits, my buddy has some good dogs.
Maple breakfast sausage recipe from the “Chunky Chef” website, here for 2 pounds but I scale up as needed:
For 2 pounds sausage, 60/40 mix rabbit meat and fatty pork.
o 1/4 cup maple syrup (use the darkest REAL maple syrup you can find)
o 3 cloves garlic, minced
o 1 Tbsp fresh sage chopped
o 3/4 tsp dried thyme (or 1 Tbsp fresh thyme - chopped)
o 1 1/2 tsp kosher salt
o 3/4 tsp black pepper
o 1/4 tsp paprika
Mix and stuff into 24-26 mm sheep casings.
And here’s the country sausage recipe, made up by a dude who taught a class on sausage making and inspired by Rytek Kutas’ recipe. According to my notes I actually used an 80/20 mix of rabbit/pork for this one, so its good even when pretty lean. This is the recipe for 5 pounds:
- 2 Tbs kosher salt
- 2 1/2 tsp coarse black pepper
- 2 Tbs sage (I used rubbed sage)
- 2 tsp thyme
- 1 tsp sugar
- 1/2 tsp coriander
- 1/2 tsp cayenne pepper
- 1 Tbs crushed red pepper
You probably already know to do this but I mix the seasonings up with 1 cup of water for every 5 pounds of meat.
I cook these up in a little butter in a skillet. Everyone so far has really enjoyed them, and though my kids were raised on game meat my family has been a little standoffish about rabbit. But these tend to disappear when I cook them. Highly recommend both recipes.