@DB1938 Hope you find a good supplier and can revisit those old recipes. I hear more people are raising rabbits for personal consumption these days, maybe it’ll show up in the local farmers market.

@a2zwildlife First, I’d say using pork fat is going to be your best bet. Assume your hog has 5% fat at most so add between 15-20% pork fat. Then, if you are making fresh (bratwurst and the like) use carrot fiber and if you are making cured sausage (summer sausage or snack sticks) use Sure Gel Fresh seasonings that would work well (in my mind) Inferno Hot Brat Jambalaya Brat Hatch Green Chili Supreme Pizza Cured Willies Always a good choice Habanero BBQ Gigawatt Buffalo Wing jerkjy