Rabbit fillet: 800 g (about 1.8 lbs)
Dry milk powder: 2 tablespoons
Salt: 1 teaspoon
Sugar: 1/4 teaspoon
Ground black pepper: 1/2 teaspoon
Nutmeg: 1/4 teaspoon
Here’s how to prepare it:
1. Pass the rabbit meat through a meat grinder (1-3 times, depending on your preference).
2. Thoroughly mix the resulting minced meat, then add sugar, salt, pepper, and ground nutmeg. Cover and refrigerate overnight.
3. Place the chilled mixture onto plastic wrap, shape it into a sausage, and wrap it tightly in several layers (at least 3-4).
4. Put the sausage in a pot of water and simmer on low heat for 1.5 to 2 hours, depending on the thickness of the sausage. Serve it cold.