a2zwildlife here they are. I use wild rabbits, my buddy has some good dogs.

Maple breakfast sausage recipe from the “Chunky Chef” website, here for 2 pounds but I scale up as needed:
For 2 pounds sausage, 60/40 mix rabbit meat and fatty pork.
o 1/4 cup maple syrup (use the darkest REAL maple syrup you can find)
o 3 cloves garlic, minced
o 1 Tbsp fresh sage chopped
o 3/4 tsp dried thyme (or 1 Tbsp fresh thyme - chopped)
o 1 1/2 tsp kosher salt
o 3/4 tsp black pepper
o 1/4 tsp paprika

Mix and stuff into 24-26 mm sheep casings.

And here’s the country sausage recipe, made up by a dude who taught a class on sausage making and inspired by Rytek Kutas’ recipe. According to my notes I actually used an 80/20 mix of rabbit/pork for this one, so its good even when pretty lean. This is the recipe for 5 pounds:

• 2 Tbs kosher salt
• 2 1/2 tsp coarse black pepper
• 2 Tbs sage (I used rubbed sage)
• 2 tsp thyme
• 1 tsp sugar
• 1/2 tsp coriander
• 1/2 tsp cayenne pepper
• 1 Tbs crushed red pepper

You probably already know to do this but I mix the seasonings up with 1 cup of water for every 5 pounds of meat.

I cook these up in a little butter in a skillet. Everyone so far has really enjoyed them, and though my kids were raised on game meat my family has been a little standoffish about rabbit. But these tend to disappear when I cook them. Highly recommend both recipes.

I mix mine 60-40 rabbit/pork and it comes out really nice with a basic maple breakfast sausage recipe I found someplace online. I also make a simple country sausage recipe that a friend of mine passed along. I can post them up if you want. I haven’t used a binder.

blackbetty61 Thanks for the response! Interesting that you have seen a difference in protein extraction. That’s actually one thing I was worried about, so I watched that carefully and didn’t notice a big difference. I’m sure it could be a combination of factors too. Didn’t mean to change up more than one variable, as a scientists I should know better haha. Stuff just happens sometimes.

It’s worth noting that I’m really happy with the taste of both these batches though, and I’ll be proud to share them with friends.

Thank you all for your responses! This is an amazing resource for learning. Can’t thank the folks at Walton’s enough for everything they’ve put together here, and thanks to everyone in this community for sharing their experience and knowledge. Makes climbing the learning curve a lot easier!