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- Rabbit fillet: 800 g (about 1.8 lb)
- 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:
- Pass the rabbit meat through a meat grinder (1–3 times, depending on your preference).
- Mix the minced meat thoroughly, then add sugar, salt, pepper, and ground nutmeg. Cover and refrigerate overnight.
- Place the chilled mixture on plastic wrap, shape it into a sausage, and wrap it tightly in several layers (at least 3–4).
- 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.
