Rabbit or Squirrel Breakfast Sausage


6 lbs. dressed rabbit or squirrel

2 tsp. salt

1 1/2 tsp. rubbed sage

1 1/4 tsp. white pepper

3/4 tsp. ground nutmeg

1/2 tsp. ground cinnamon

1 cup finely chopped peeled tart apple

2 T. vegetable oil

Bone rabbits. Cut meat into cubes and discard bones. In mixing bowl, combine rabbit meat, salt, sage, white pepper, nutmeg and cinnamon; mix well. Cover and refrigerate overnight. The next day, grind in meat grinder or process in food processor until coarsely ground, working with small batches. Stir in apple. Shape into 16 patties, each about 3 inches across. In large skillet, cook patties in oil over medium heat for 5 minutes on each side, or until sausage is browned and no longer pink inside.

James Happel

Denver, IA

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