Rabbit Sausage
| Yield: | 6 Servings |
| Categories: |
| 1 | lb | Rabbit flesh |
| 4 | Bacon slices | |
| 1/4 | c | Rabbit liver |
| 1/4 | c | Onions; pared & diced |
| 1 | tb | Garlic; pared & minced |
| 1 | ts | Sage; chopped |
| 1 | ts | Rosemary; chopped |
| 1 | ts | Thyme; chopped |
| 1 | ts | Parsley; chopped |
| 1 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 2 | ts | Pepper |
| 1 | tb | Sherry |
| 1 | ts | Hazelnut oil |
| 3/4 | c | Heavy cream |
| 1 | Egg | |
| 3 | oz | Rabbit flesh, seared; coarse |
| 2 | Hog casing | |
| Chicken bouillon; as needed |
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