6 pounds ground rabbit meat (We use jackrabbit. Normally I debone the legs and use this meat for sausage, reserving the backstrap for other recipes)
2 tsp Salt
1 1/2 tsp Ground Sage
1 tsp Black Pepper
3/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
2 cups Finely Chopped Granny Smith Apple
In a bowl combine all ingredients and mix well. The apples serve as the binder (fat substitute) and make this a perfect healthy low fat sausage for those watching their fat intake. I freeze them in 1 pound packages then I shape and use as breakfast patties as desired.
Please note: When cooking rabbit it must be well done and not pink inside.
​Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
2 tsp Salt
1 1/2 tsp Ground Sage
1 tsp Black Pepper
3/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
2 cups Finely Chopped Granny Smith Apple
In a bowl combine all ingredients and mix well. The apples serve as the binder (fat substitute) and make this a perfect healthy low fat sausage for those watching their fat intake. I freeze them in 1 pound packages then I shape and use as breakfast patties as desired.
Please note: When cooking rabbit it must be well done and not pink inside.
​Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
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