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1
In a large bowl, combine the rabbit, pork loin, pork cheek, salt, water, powdered milk, dry mustard, sugar, pepper, and Prague powder and mix well.
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2
Cover and refrigerate for at least 2 hours or up to overnight.
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3
Fit your meat grinder with a plate with medium-size holes (3/8 inch/10 mm).
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4
Slowly pass the meat mixture through the grinder.
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5
Using your hands, stuff 1 pound (455 g) of meat into each casing by inserting small balls of the meat mixture and squeezing the casing to compact the mixture.
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6
(If your casings are too long, just trim them to size.)
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7
Tie em up with butcher string.
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8
Place the sausages on a tray, cover with a cloth, and let sit at room temperature for 1 hour.
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9
To smoke the sausages, preheat the smoker to a chamber temperature of 200F (93C).
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10
(To smoke your sausages on a barbecue, follow the smoking instructions for the Hot Delicieux Sandwich, page 151.)
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11
Hang the sausages in the smoker (we hang them from a grill using small stainless-steel hooks) and smoke them until they reach a core temperature of 152F (67C).
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12
Thats about 3 hours at 185F/85C (the chamber temperature will drop a bit once the sausages are inside).
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13
We figure if you have a smoker, a meat thermometer is probably not such a big deal for you.
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14
Be sure to spray the sausages with water every 30 minutes.
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15
When the sausages are finished smoking, let them cool for a day.
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16
Alternatively, poach the sausages in simmering water with the onions and bay leaves for 30 to 40 minutes, or until they reach a core temperature of 152F (67C).
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17
Serve the sausages with a pocketknife, crackers, and the stone fruit preserve, preferably while on a fishing trip.
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18
The sausages will keep for a week (if poached) to 10 days (if smoked) wrapped in aluminum foil in the refrigerator.
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19
To make your own casings, cut unbleached muslin cloth into 14 by 6 1/2-inch (35 by 16.5-cm) rectangles.
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20
Fold in half lengthwise and sew along the long and one short side to make a 14 by 3 1/4-inch (35 by 8-cm) bag.
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21
Wash the casings before use.
