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Rabbit Sausage

  • Yield: About 2 pounds


  • 1 rabbit, deboned and cut into 1-inch cubes (about 2 1/2 pounds)
  • 6 slices bacon
  • 1/2 cup pecan pieces
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1 tablespoon Rustic Rub


  • Mix all of the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade.
  • Either stuff the mixture into the prepared 1/2-inch-diameter casings and make 3-inch links or form into 3-inch patties, 1/4 inch thick. Fry the links in a nonstick skillet for about 10 minutes, turning them to cook evenly. Fry the patties in a nonstick skillet, about 3 minutes on each side.
  • The links or patties can be stored in the freezer immediately.

Recipe Details