Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rabbit Sausage Patties
Simple Salad
Fries
Method
Rabbit Sausage Patties
Prep the meat
If not already ground, cut rabbit meat and pork fat into 1-inch pieces and chill in the freezer 20 minutes until very cold but not frozen solid. This helps achieve a clean grind and better texture.
Grind or process
Pass the chilled rabbit and pork fat through a fine-to-medium grinder plate once. If you don't have a grinder, finely mince both together or pulse in a cold food processor in short bursts until a coarse paste forms. Keep meat cold throughout.
Mix the sausage
Transfer the ground meat to a bowl. Add grated onion, minced garlic, chopped sage, thyme, smoked paprika, nutmeg, salt, pepper, and cold water. Fold gently but thoroughly for 1–2 minutes until sticky and well combined. Do not overwork to avoid toughness.
Form patties
Divide the mixture into 8 equal portions (about 2 oz each). Shape into compact sausage patties or small logs about 3 inches long and 1 inch thick. Chill on a tray covered for 20–30 minutes to firm up.
Cook the patties
Heat 1 tbsp olive oil in a heavy skillet over medium heat. Add patties in a single layer without crowding. Cook 3–4 minutes per side until deeply browned and an internal temperature of 160°F (71°C) is reached. Reduce heat if outsides brown too quickly. Transfer to a plate and rest 5 minutes.
Fries
Prep and soak potatoes
Cut potatoes into 1/4–1/2-inch sticks. Place in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels—wet potatoes will cause oil splatter.
Second fry (crisp)
Raise oil temperature to 375°F (190°C). Fry blanched fries in batches again for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with coarse sea salt and pepper, and toss with chopped parsley if using.
Simple Salad
Assemble and dress
In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Whisk together 2 tsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp pepper; drizzle over salad and toss gently to coat just before serving to keep greens crisp.