Rabbit or Game Sausages

Since I usually serve these sausages as a first course, I tend to make them fairly small, around 10 cm/4 inches long. For a main course you will probably want to make them larger, 15 cm/6 inches maybe. They’re good with a fruity sauce, tart cranberry or apple sauce perhaps, and red cabbage or a Celeriac Purée.


  • 40 g/ oz crustless white bread
  • 100 ml/4 fl oz milk
  • 25 g/1 oz butter
  • 75 g/3 oz onions, chopped
  • 225 g/8 oz boned rabbit or game
  • 100 g/4 oz fat pork
  • 100 g/4 oz lean pork or veal
  • 2 eggs
  • 1 tablespoon chopped parsley or 3 juniper berries, crushed
  • 2 sprigs or thyme or 3 juniper berries, crushed
  • 2 sprigs of marjoram or 3 juniper berries, crushed
  • salt
  • freshly ground black pepper
  • about 3 metres/3 yards of 225 g/8 oz sausage casings
  • 1 egg, beaten
  • fine breadcrumbs


Tear the bread into small pieces and place in a pan with the milk. Bring slowly to the boil and simmer gently, stirring, until the bread and milk have amalgamated smoothly to give a thick panada. Leave to cool.

Melt the butter in a pan and sweat the onions, without allowing them to colour, for about 5 minutes, then leave to cool. Pass the meats through a mincer or process in a processor coarsely, without reducing to a paste. Mix in the panada, onions, eggs, herbs or juniper berries, and salt and pepper to taste.

Fill the casings firmly with the sausage mixture. Knot or tie with string or thread at 10 cm/4 inch intervals to make the individual sausages.

To cook, heat a large pan of salted water until the surface trembles. Do not let it boil. Poach the string of sausages for 10 minutes. Remove from the heat and leave to cool in the cooking water. Lift out and chill until ready to use.

Cut into individual sausages and skin, then dip them into the beaten egg, and roll them in the breadcrumbs. Grill or fry, turning frequently, until they are nicely browned.