This one serves a large batch which will freeze well and can be used as and when.
Ingredients- 1kg of boneless rabbit, leg or loin, minced or processed
- 500g of belly pork or any fatty pork bits
- 200g breadcrumbs or sausage making rusk
- 200ml of water
- Sausage seasoning
- 20g salt
- 10g pepper
- 25g thyme
- 2 metres Natural Hog Casings
MethodNote: For smaller mixes reduce the quantities below by proportion.
- 1) In a bowl add the minced rabbit and minced pork and mix. Add the breadcrumbs and seasoning blend. Mix well until completely and evenly incorporated.
- 2) Add the water 50ml at a time. You do not want the mix to be too wet. You are looking for a putty-like consistency. Meat moisture will vary, so adding a little at a time will allow you to find the perfect mix. If it gets too wet, add a handful of bread crumbs.
- 3) If you have a mincer, mince it all once more. If not continue as below.
- 4) Work the mix really, you're trying to bind the fat to the lean. Keep mixing it until a good handful of the sausage meat will stick to your fingers when your hand is turned palm down.
- 5) Stuff the meat into the skins, tie into links and leave to chill for 24 hours. If you haven't got access to a sausage stuffer, make into patties, chill for 24 hours, and cook as a burger.
- 6) This is a wonderful, basic rabbit banger recipe. Riff off it by adding whatever you want; any hers or spices you like such as garlic, paprika, chilli etc. The possibilities are endless.
Scott's Top Tip - Fry a little ball of the finished mix to check for seasoning.
To Serve: Serve with your favourite accompaniment for sausages.