Rabbit Sausage with Pork Flavor
From Successful canning and preserving (1919).
Source and licence
From Successful canning and preserving (1919), printed page 366, digitised by the Internet Archive: https://archive.org/details/CAT11013985
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 pounds of fat pork
- 4 pounds of rabbit meat
- 15 pounds of steam pressure
Method
- Clean the jack rabbit and wash in salted water to draw out the blood.
- Cut meat from bones and remove the thick membranes covering back and thighs.
- Pass meat through meat grinder twice.
- If desired to have pork fiavored sausage cakes, add 2 pounds of fat pork, ground up fine for each 4 pounds of rabbit meat and season as per recipe for sausage cakes (page 357).
- Form into little cakes and fry in deep fat until nicely browned.
- Can as sausage cakes, filling can to within one-half inch from top with hot gravy.
- Cap, tip, and process: No.
- 2 cans, 45 minutes at 250° Fahrenheit, or 15 pounds of steam pressure.
- No.
- 3 cans, 55 minutes at 250° Fahrenheit, or 15 pounds of steam pressure.