Rabbit Sausage

Name: Rabbit Sausage
Ingredients: Dress and bone out the rabbit; Add one-fourth as much pork fat as there is rabbit meat; Season with salt; pepper; sage

From War cook book, 1918

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

65Calories

3 gProtein

16 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories65 kcal

Protein2.7 g

Carbohydrates16 g

Fiber6.6 g

Sugars0.2 g

Total Fat0.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium5.1 mg

Potassium340 mg

Calcium122 mg

Iron2.6 mg

Magnesium46 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A8.8 mcg

Vitamin E0.3 mg

Vitamin K53 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate6.2 mcg

Choline3.1 mg

Caffeine0 mg

Water3.2 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 10. The excerpt below is the record exactly as published.

RABBIT SAUSAGE. Where large numbers of rabbits are available, they may be utilized by making them into sausage. Dress and bone out the rabbit. Add one-fourth as much pork fat as there is rabbit meat. Grind all through meat chopper. Season with salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.