1 lb Rabbit Flesh
4 Bacon Slices
1/4 cup Rabbit Liver
1/4 cup Onions, pared & diced
1 tbsp Garlic, pared & minced
1 tsp Sage, chopped
1 tsp Rosemary, chopped
1 tsp Thyme, chopped
1 tsp Parsley, chopped
1 1/2 tsp Salt
1 tsp Sugar
2 tsp Pepper
1 tbsp Sherry
1 tsp Hazelnut Oil
3/4 cup Heavy Cream
1 Egg
3 oz Rabbit Flesh, Seared
Coarsely chopped
2 Feet Hog Casing
Chicken Bouillon, as
Needed

Rabbit Sausage Preparation:

Place rabbit, bacon, liver and onions in meat grinder; grind through
medium die. Add herbs and seasonings, sherry and oil; combine.
Cover; marinate for 3 hours at 45 degrees F. Place three-fourths of
mixture into food processor; process until ball forms, about 20
seconds. Add eggs; process. With processor running, slowly add cream.
Transfer to bowl; add remaining ground mixture and seared rabbit. Mix
well. Using pastry bag, pipe mixture into casing. Tie into
4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees F;
add sausage. Poach until sausage reaches internal temperature of 125
degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill
until brown; let cool. Cut in half, slicing on bias.