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1
It is best to prepare these sausages at least one day in advance and refrigerate until ready to cook.
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2
Cut the meat from the rabbit bones and cut away and discard any membranes or fibers.
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3
Cut the meat into 1-inch cubes.
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4
There should be about 1 3/4 pounds of meat.
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5
Put the meat into a mixing bowl.
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6
Cut the pork into 1-inch cubes.
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7
Add the pork to the rabbit meat.
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8
Add the remaining ingredients except the cream.
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9
Blend well.
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10
If using a sausage stuffer, put half the mixture into the container of a food processor and blend slightly finer than hamburger meat, gradually adding half the cream.
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11
Repeat with the remaining meat mixture and cream and combine the two batches.
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12
Blend well with the fingers.
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13
Follow the manufacturer's instructions for filling the sausage casings.
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14
If using a meat grinder and stuffer, follow the manufacturer's instructions for stuffing the casings.
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15
When the filling has been added, pinch off the casings and tie each end.
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16
Tie a piece of string at 5- or 6-inch intervals.
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17
There should be 11 or 12 sausages.
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18
Wrap the sausages in clear plastic wrap and refrigerate overnight.
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19
When ready to cook, cut off as many lengths as desired.
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20
Prick each sausage all over, forming pin-sized holes.
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21
Grill or broil the sausages, turning as necessary, about 15 minutes or until done.
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22
Or preheat the oven to 375 degrees.
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23
Place the sausages in a skillet and add 1/8 inch water.
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24
Bring the water to a boil and place the skillet in the oven.
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25
Bake 15 to 20 minutes, turning occasionally, until the sausages are done.
