According to New York blog Gothamist, Williamsburg newcomer and butcher shop Marlow and Daughters is testing out this rabbit sausage just in time for the holidays. "It's an interesting thing and I'm kind of proud of it, especially because it was a big pain in the ass," said butcher Tom Mylan. "Deboning rabbits is very tedious. It's like deboning kittens."
To make the sausage, Mylan uses the belly, shoulder, and loin of the rabbits, which come from Quebec. He grinds them with cured pork belly, and whips in aromatics and cream-soaked bread. What do you think? Are you interested in trying this special sausage?