Rabbit Sausage

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.
sugar	2.0 g	½ tsp.
allspice	2.0 g	1 tsp.
nutmeg	1.0 g	½ tsp.
potato flour	4.0 g	1½ tsp.
cold water	100 ml	⅜ cup

Instructions

1. Grind all meats and fat through a ¼” (6 mm) plate.
2. Mix ground meat with all ingredients adding water.
3. Stuff tightly into 32-36 mm hog casings.
4. Hang for 1 hour until casings feel dry.
5. Preheat smoker to 130º F, (54º C) then apply hot smoke for 90 minutes.
6. Cook in hot water at 176º F (80º C). This will take about 30 minutes. Stop cooking when internal meat temperature is 160º F, (71º C).
7. Cool in cold water, then hang them to further cool down.
8. Store in refrigerator.