Jonathon
I better stick with the program. That’s the proper response. LOL
I didn’t realize there were apple pieces in there. They would hold too much moisture is my guess. I’m sure there are better options available to choose from.
Thank you.

I have had success with rabbits I have raised and processed into sausage the past. Basically to give you the short story I have found the following:

-Use pork fat back in with your rabbit meat. At least 20% because the rabbit meat is super lean. Bacon works ok too, but not nearly as well as fatback. Bacon is more of a seasoning than a fat.

-Almost any bratwurst seasoning is good, but if you really like the flavor of rabbit meat use a light seasoning. Avoid the very heavy seasonings like strong garlic, paprika, and cayenne. Not saying they can’t be used, just use them in moderation because they mask the flavor of the meat. Also very heavy smokes like mesquite should either be avoided all together, or used very lightly because they mask the flavor as well.

I would love to try another batch but knowing what I know now I would probably add a bit of carrot fiber for fresh sausage or sur gel for cured to help the moisture content and to bind.

Just my two cents. Good luck!