Rabbit Sausages

In old cookbooks, andouillette, boudin, and saucisse are more or less interchangeable terms, the first two identifying practically any bound and precooked mixture that takes the form of a sausage, is usually but not necessarily stuffed into a sausage casing, and is reheated by grilling (an andouille is a large andouillette and shares with cornichon the additional and derogatory meaning of “dolt”); The Cuisinier Méridional