Rabbit organ breakfast sausage!
**spices and quantities are rough, feel free to add/edit as you prefer
1/2 cup cornmeal
1/2 teaspoon sage
1/4 teaspoon cumin seed
pinch of celery salt
1 tablespoon garlic powder
pinch of rosemary
1/4 cup flour
salt and pepper
In a food processor, lightly pulse the organ meats so that they are chopped. Then add in your cornmeal and flour, pulse a bit more until you have a thick rough paste/ground mix. Scoop out the whole mix into a bowl. Add in all of the spices and mix thoroughly.
In a skillet (best if it's cast iron) heat some oil, or lard if you have it. When the skillet is nice and hot, spoon your mix in your preferred size disk size sausages. Let cook and crisp on each side. It doesn't take too long for the organ meat to cook through. You could also just fry it up loose, and keep it moving with a wooden spatula for a loose ground sausage to add to eggs or something.
We make good size batches of this (multiple livers, kidneys etc) and freeze the left overs for quick morning breakfast sandwiches.