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!

Great tips and good explanation. Thank you all.

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.

Those of us in the sausage making game have learned by example or by our own mistakes the importance of good protein extraction in a cured sausage product. What I was wondering is… “Is there such a thing as TOO MUCH protein extraction in a fresh sausage?” I have not seen it myself, but then again I am a small scale producer for a few households. I don’t have the experience that some of you here may have. Thoughts ?

Jonathon,
How about using the Apple Bratwurst Seasoning to make meat sticks ? I was thinking of adding the appropriate amount of sure cure and sure gel, and letting them rest overnight before smoking because I don’t want the tanginess of the encapsulated citric acid. Thoughts ? Is there something in this seasoning that would prevent this from working out ? I know it’s not a traditional meat stick, but I will be making them out of pork and smoking them with apple wood so I think it may be a good match.