Market Recipe: Rabbit Sausage Soup with Sweet Potato and Kale

Click  to read how chef Ryan is using rabbit sausage to spice up the American table.
We're suckers for novelty, which may explain why we got so excited about the "Predator and Prey" at the cart in Austin, a rattlesnake and rabbit sausage (!) with peppers and onions on a long bun. While a tasty sausage, juicy-middled and well-seasoned and as meaty as you'd like, those meats weren't really discernible, particularly with peppers and onions thrown on top. If you'd told me I was eating a chicken sausage, I'd have believed you.
Ann's rabbit fillets, rabbit sausage, figs, white and orange carrots
Never seen any rabbit sausage at store, do you buy them at your local pork butcher?
I’m curious about their taste, hope it will not turn to obsession! Rabbit Sausage with Porcinis, Asiago and GarlicTry this simple rabbit sausage recipe and enjoy the essence of Italian home cooking.I really want to try your stinky rabbit sausage!
I fell in love with making sausage on my very first attempt so be forewarned! Using all those little extra pieces of meat appealed to me as well as controlling the quality of the sausage. What I didn't expect was how creative you can be making sausage after you practice the basics. I've made venison sausage, elk sausage, bison sausage, rabbit sausage, mutton sausage, pork sausage, bear sausage, rabbit sausage and lamb sausage. For this demonstration I'm making rabbit sausage.Running Rabbit Sausages can be eaten by right-clicking on them and selecting the 'eat' option. Each provides 700% to your bar, and provides 4 and 1 in .
Making rabbit sausage became a family tradition for us. It was a great way to use up the parts of the rabbit we didn’t use for barbecuing or other main dishes. Generally the meat we used was the flanks of the rabbit. Since we usually dressed a lot of bunnies at a time we had plenty of meat to make a decent batch of sausage. Some of the sausage went into links. The rest we made into rolls to freeze and slice into breakfast patties.
The husband and I decided to make rabbit sausage with the last batch of rabbits we processed and ran through the meat grinder. We ended up doing six pounds of sausage in patties. We like sausage patties more than links. They are easier to cook. From that batch of rabbits we also got two pounds of stir-fry meat, 8 quarts of soup stock from the bones and ribs, 2 quart size baggies of cooked meat from the ribs, 2 “wings” and 1.75 pounds of burger consumed over two meals.Rusty, Mr. Overalls' close friend, has taken up a sideline...making and selling rabbit sausage. But when Overalls asks him about his recipe, well, he's in for a funny surprise.

Facebook Page -

Blog - Farm Wife make Rabbit Sausage and so can you. . .

Cold Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution license ()
Source:
Artist: A I promised you a recipe for Jackrabbit. Having played with a few dishes, I decided today to try making Jackrabbit Sausage. Ace’s parents gave me a meat grinder for Christmas, and this seemed like a good way to try it out. Since I don’t have a sausage stuffer, I decided to make bulk sausage instead, but if you wanted to this could just as easily go into links.2 pints rabbit stock
1 pint water
2 larger sweet potatoes, sliced into matchstick
1 bunch curly kale, stems removed, chopped
2 bunches (6 cloves plus greens) green garlic, chopped finely (substitute 1 clove garlic, minced finely, combined with 1 bunch chives, minced if green garlic is unavailable)
½ bunch flat leaf parsley
Texas Hill Country Olive Company Garlic Infused Olive Oil
1 pound Countryside Farm Fresh Rabbit Sausage with Mustard (Seed) and Tarragon
1 pint plain Greek-style yogurt
Salt and Black Pepper, to taste