Rabbit Sausage with Fennel, Chili Flakes, and Broccoli Rabe

Macallan Nick Rabbit
Rabbit Sausage with Fennel, Chili Flakes, and Broccoli RabeMichelle Heimerman

Roasted rabbit is a staple at Maialino, a Roman style trattoria in New York City. There, chef Nick Anderer also makes spicy rabbit sausage with the animal’s lean cuts combined with pork backfat (which can be substituted with pork belly). An ambitious project, making rabbit sausage requires a meat grinder and pork casings, the latter of which any good butcher can provide. To reduce this recipe, divide the measurements by four.