Herby Rabbit Sausage

Rabbit is a much underrated source of protein, popular throughout history but has lost popularity over the last decade or so. The meat is exceptionally low in fat and cholesterol, but nonetheless very tasty, similar in many ways to chicken and can be treated in the same way. Matches well with rich creamy sauces, mustard or mushroom in particular. This recipe is recommended to be used with a mustard or mushroom sauce as there is so little fat in the sausages, they can if over cooked become a litle dry.
3  Feet sheep casings
3 lb Rabbit, cubed
1 ts Salt
1/2 tsp White pepper
1/2 tsp Black pepper
1/2 tsp Thyme
1/2 tsp Freshly grated ginger
2 tbs Chopped fresh chives
2 tbs Chopped fresh parsley
Prepare casings by washing and rinsing thoroughly.
Combine ingredients and grind through the fine disk of a mincer.
Stuff into casings.
Twist off into 3" links.
Pan fry in oil.
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