| Yield: 10 Lb |
|
|
| Rabbit, cleaned and deboned, 1-inch dice | 6 Lb |
| Rattlesnake meat, deboned, 1-inch dice | 2 Lb |
| Pork fatback, 1-inch dice | 2 Lb |
| Kosher salt | 1/4 C |
| Freshly ground white pepper | 2 TBS |
| Sage, dried, rubbed | 1 TBS |
| Nutmeg, ground | 1 tsp |
| Cinnamon, ground | 1/2 TBS |
| Jalapeños, seeded, small dice | 2 each |
| Instructions: |
| 1. Combine all ingredients in a large mixing bowl and refrigerate overnight. |
| 2. Run mixture through medium die of meat grinder. Catch mixture in another refrigerated bowl. |
| 3. Run mixture through meat grinder once more, this time through small die. |
| 4. Set up sausage stuffer. Cut a
2- to 3-foot section of pork casing and gather it onto extruding end of
stuffer. Tie off end of casing. |
| 5. Fill machine with sausage
mixture and turn on. As meat fills casing, gently guide casing off
machine as it fills. When you’ve reached end of casing, turn machine off
and tie off end. |
| 6. Every 6 inches or so, gently twist sausage to make individual links. Refrigerate for up to 5 days or freeze immediately. |
| 7. To prepare, sear sausage on grill or smoke over a hot hickory fire. Let cool and reserve until needed. |
