Rabbit Sausage

Rabbit sausage

Calories: 270

Servings: 10

Prep time: 2 hours

Cook time: 35 minutes

Meats	Metric	US
rabbit	800 g	1.76 lb.
pork back fat	200 g	0.44 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
pepper	2.0 g	1 tsp.
allspice	2.0 g	1 tsp.
nutmeg	1.0 g	½ tsp.
potato flour	4.0 g	1½ tsp.
cold water	90 ml	3 oz fl

Instructions

Grind all meats and fat through a ¼” (6 mm) plate.
Mix ground meat with all ingredients adding water.
Stuff tightly into 32-36 mm hog casings.
Hang for 1 hour until casings feel dry.
Preheat smoker to 130º F, (54º C) then apply hot smoke for 90 minutes.
Cook in hot water at 176º F (80º C). This will take about 35 minutes. Stop cooking when internal meat temperature is 160º F, (71º C).
Cool in cold water, then hang them to further cool down.
Store in refrigerator.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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