We did it! We made sausage. Sure, it was in October but hey, with four kids, two plus months to sit down and write up a blog is not bad, right?
During our last barter fair of the season, we were fortunate enough to barter some jam and super spicy peppers for two rabbits (freezer packed). Since these were not our rabbits and they were of unknown age, we decided to use them for sausage making.
We got a sausage making nozzle attachment for our Kitchen Aid mixer and a package of casing. We used pork fat from a pig we bought earlier that year. We were all set and super excited. The whole process was cool and a little bit gross (washing the casing, specifically). It took us about an hour to make the links and a few hours to smoke them.
Here is our recipe:
3.5lbs of rabbit meat, ground twice)
1.5lbs of pork fat (25%by weight)
2.4oz of salt (~5%)
Pepper, garlic powder, paprika and dried basil were all added by a dash and a pinch.
We plan to make more sausages soon, we will do a better job of measuring the ingredients.
Grind all the meat and fat twice ( it’s easier to grind up meat if it’s a little bit frozen) and mix with herbs and spices. Wash the casings according to the package directions (soak and rinse three times) thread the casing onto the nozzle attachment and start stuffing. It sounds a bit easier than it was—and the process was incredibly easy but using the nozzle attachment was a bit harder than we thought. Sausage got stuck and would not go down the grinder and the casings were not filling uniformly. After a little elbow grease, determination and practice, we got the hang of it! We made one large sausage and then twisted them into desired size links.
We had a lot of fun learning a new skill! We will be making more rabbit sausages for sure and experimenting with other meats like pork, pheasant, and quail. I am excited and curious to see if having a younger rabbit (ours) will make the difference in the flavor.
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