Maple Rabbit sausage

 

INGREDIENTS

1 lb. ground rabbit

1 tablespoon maple syrup

1 teaspoon sea salt

¼ teaspoon black pepper

¼ teaspoon cracked red pepper

½ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon dried sage

INSTRUCTIONS

Mix the ground rabbit, maple syrup, herbs and spices until fully combined. Divide the mixture into 6 equal portions and form into patties. When forming the patties, lightly wet your hands with water to help prevent the mixture from sticking.

Heat the skillet over medium heat with a small amount of oil. When the skillet is hot add the patties making sure there is space between them.

Allow the patties to brown on the first side for 7-8 minutes. If they are browning too quickly, turn the burner down to prevent burning. Turn the patties over and use the spatula to press and flatten the patty in the skillet.

Continue cooking the patties over medium heat until the meat is fully cooked, about 7-8 more minutes. A digital food thermometer should read at least 165°F (74°C) when inserted into the center of a patty.

Leftover sausage patties can be stored in the fridge for up to 4 days. See notes below for freezing instructions.

NOTES

To freeze the raw patties, place them onto a parchment lined baking sheet and place in the freezer until frozen solid. Transfer the frozen patties to a freezer-safe container with wax paper separating them, for up to 3 months.

Cooked patties should be cooled completely, separated with wax paper and placed in a freezer-safe container for up to 3 months.

If sausage is too dry for your taste, add some pork sausage, or pork fat.