Name: Rabbit Sausage with Fennel and Wine
Cuisine: American
Ingredients: 4 lbs rabbit meat (shoulders, legs, trim); 1 lb pork fatback, diced cold; 2 tbsp kosher salt; 1 tbsp fennel seeds, toasted and ground; 1 tbsp black pepper, coarse ground; 2 tsp garlic powder; 1 tsp red pepper flakes; 1/2 cup dry white wine; Natural hog casings, soaked; *Traditional Sausage Technique**; 1. **Meat Preparation**:; - Keep all ingredients very cold throughout; - Grind rabbit and fat through coarse plate; - **Temperature**: Keep below 35°F during processing; 2. **Seasoning Integration**:; - Mix ground meat with all seasonings; - Add wine gradually while mixing; - Mix until mixture becomes sticky (protein extraction); 3. **Quality Testing**:; - Form small patty, cook to test seasoning; - Adjust salt, pepper, fennel as needed; - Mixture should be well-balanced, aromatic; 4. **Casing and Linking**:; - Stuff mixture into natural casings; - Twist into 6" links every few inches; - Hang overnight in refrigerator for flavor development; *Applications**: Pasta dishes, pizza topping, grilled as links; *Storage**: Refrigerate 3 days, freeze 6 months; ##

Rabbit Sausage with Fennel and Wine

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