This recipe is from New Zealand Chef Duley Nicolson and was featured on TVNZ’s NZ House and Garden.
This sausage has egg white and breadcrumbs as a binder, and added duck fat to make the sausage more moist and flavourful.
Sausage skin for casings
100 grams of duck fat
Herbs ( rosemary and thyme work well)
1 egg white
50 grams of breadcrumbs
1 Tsp cumin
100 grams of rabbit meat
Salt and pepper to taste
Coarsely blend all ingredients together.
Stuff into sausage casings and twist the ends.
Par boil ready for smoking.
Hot smoke with manuka wood chips for about 2 or 3 minutes.