====== Jackrabbit Sausage ======
{{recipes:meat:jackrabbit_sausage:2022-07-30_14.43.10.jpg?600|}}
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===== Ingredients =====
== RABBIT SAUSAGE 70/30 ==
  * 1.4lb rabbit meat (635g)
  * .6lb pork fat (270g)
== RABBIT PORK SAUSAGE 50/20/30==
  * 2lb rabbit (900g)
  * .8lb pork loin (360g)
  * 1.2lb pork fat (545g)
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===== Info =====
  * **Prep:** 1 hour?
  * **Cook:** 12 min
  * **Serves:** 10-12 sausages

{(rater>id=313|name=recipes:meat:jackrabbit_sausage|type=rate|headline=off)}

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===== Variations =====
Amounts of spices are per 2LB of meet/fat mix.
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==== HOT ITALIAN ====
  * 1TB kosher salt
  * 2TB sage
  * 1/2TB thyme
  * 2 TB garlic
  * 1 tsp pepper
  * 1/4 tsp red pepper flakes
  * 1 tsp ancho/cayenne pepper
  * 1 tsp garlic powder
  * 1 tsp paprika
  * 1 tsp brown sugar
  * 1/8 tsp ground cloves
  * 1 tsp ground coriander seed
  * 1/2 cup beer
  * 1/2c parsley
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==== LEMONGRASS FENNEL ====
  * 1 lemongrass stalk (at least 6+ inches)
  * 1/4c diced fennel bulb
  * 2 tsp kosher salt
  * 1 tsp sugar
  * 1TB + 1 tsp fish sauce
  * 1 TB sriracha
  * 1 tsp pepper
  * 1 tsp fennel seed
  * garlic
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==== BREAKFAST ====
  * 1 TB kosher salt
  * 2TB fresh sage
  * 1/2TB thyme
  * 1/4 tsp red pepper flakes
  * 1 tsp pepper
  * 1 tsp brown sugar
  * 1/8 tsp ground cloves
  * 1/4c maple syrup
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===== Directions =====
  - Cube and chill meat, grind on coarse
  - Add spices and mix until combined.
  - Add water/beer/wine (1/4c -ish) and mix 90s on kitchenaid speed 4 or until it olds together
  - Fry some and try it
  - Fill casings

{{tag>sausagemaking sausage_casings jackrabbit rabbit hare hunting pork_fat backfat pork_loin}}
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~~DISCUSSION|Notes~~