Title: Rabbit sausage
 Categories: 
      Yield: 6 Servings
 
      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 --
           Coarsely chopped
      2    Feet Hog Casing
           Chicken Bouillon -- as
           Needed
 
  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.
  
  Serves 6.