Yesterday we butchered bunnies so today we made us some sausage. Since rabbit is a very lean meat I added some pig fat to the meat when we ground it. When I browsed sausage making recipes and seasoning mixes to refresh my memory since I have not made fresh sausage in about 18 years, most of the recipes had a 1 to 1 ratio of either bacon or bacon fat to rabbit meat. That seemed like too much fat to me so we went with a 3 or so parts meat to one part fat back ratio. I cut that into bite size chunks and ran it through our tiny grinder. Next we cut the meat bit into manageable chunks and ran that through the grinder.
Here is a site with several sausage recipes and here is one with hundreds.
Once the spices were mixed in by hand we ran it through the grinder again to mix it in better. Since we were having some of it for supper this evening I made them in to patties. The remainder I put in saran wrap and rolled into logs and once it is frozen I will slice it into serving sized portions.
Tonight we had our patties with some rice and okra