Rabbit sausage, or in my case, snowshoe hare sausage, is a versatile sausage that can be used in a lot of recipes. We don’t have wild rabbits in this part of Maine. There are so few cottontails that they are considered endangered in Maine.

I’ve talked before about the need to thin the snowshoe hare population. They cause damage in the garden when there are too many, and they draw in lynx. We’ve had lynx in the area for a while, and now they’re on our road. We haven’t seen signs of them here on the homestead yet but it’s likely they’ve passed through an area we don’t visit. I don’t think I’ve ever eaten wild rabbit and don’t care for domestic. I do love snowshoe hare. It has a rich flavor and its texture is similar to pastured chicken. The number of hare seems balanced now. We know they’re here but don’t see them every time we’re out. The bobcats and coyotes have moved on (minus the problem cat that was hunted and shot, a story I haven’t told) to better hunting. Balance combined with wild harvested meat is a good thing.

Rabbit sausage can be used as a savory breakfast and supper sausage, in Fritatta, and even in spaghetti sauce. I usually use it loose but it can be stuffed into casings for links. My homemade Italian sausage recipe also works well with rabbit. And don’t forget Apple & Sausage fritters! mmmmm So delicious!

homemade Italian sausage, recipe, Weston meat grinder, rabbit sausage
Rabbit Sausage, Versatile Wild Game

Rabbit Sausage – or Snowshoe Hare – On The Fire

Rabbit sausage, because more people use rabbit than our snowshoe hare. This is a great all-purpose sausage that can be used for breakfast, on pizza, at dinner, or any other time. Rabbit sausage can be used loose or put in casings to make links.
Course Main Course
Cuisine American
Keyword rabbit, recipe, sausage
Prep Time 15 minutes
Total Time 25 minutes
Author Robin Follette


  • 2 pounds rabbit or snowshoe hare meat ground
  • 1/2 pound fatback or bacon ground
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp onion powder
  • 1 tbl Italian Seasoning
  • 1 tbl garlic minced
  • 1 egg
  • 1/2 cup bread crumbs seasoned, if you like
  • 1/4 cup Parmesan cheese grated
  • 1/2 to 3/4 cup chicken stock


  • Mix all ingredients except chicken stock together and let sit for 10 minutes. The bread crumbs will absorb some of the egg and become a binder.
  • Slowly add the chicken stock, stirring now and then. Stop at 1/2 cup and assess the meat. If it needs more add it a little at a time. If you happen to add too much you can add more bread crumbs to absorb the liquid, or tip the bowl and let the excess run off.
  • Pan fry the sausage in patties or stuff into casings for links. Cook thoroughly before eating.