Main Ingredients:

1 lb. rabbit flesh
4 bacon slices
1/4 cup rabbit liver
1/4 cup onions, pared, diced
1 tbsp. garlic, pared, minced
1 tsp. sage, chopped
1 tsp. rosemary, chopped
1 tsp. thyme, chopped
1 tsp. parsley, chopped
1-1/2 tsp. salt
1 tsp. sugar
2 tsp. pepper
1 tbsp. sherry
1 tsp. hazelnut oil
3/4 cup heavy cream
1 egg
3 oz. rabbit flesh, seared, coarsely chopped
2 ft. of hog casing
chicken bouillon, as needed

Cooking Preparation of the Recipe:

Place rabbit, bacon, liver and onions in meat grinder; grind through medium die. Add herbs and seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45 degrees F. Place three-fourths of mixture into food processor; process until ball forms, about 20 seconds. Add eggs; process. With processor running, slowly add cream. Transfer to bowl; add remaining ground mixture and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing. Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees F; add sausage. Poach until sausage reaches internal temperature of 125 degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill until brown; let cool. Cut in half, slicing on bias.

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