Rabbit Sausage

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
253
FAT
34%
CHOL
73%
SOD
8%

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Ingredients for 11 servings

3/4 cup heavy cream

1/4 teaspoon ground cumin

Salt to taste, if desired

1 ready-to-cook rabbit, about 2 1/2 pounds cleaned weight

1/4 teaspoon ground coriander

1 1/2 pounds partly fat boneless shoulder of pork

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon cayenne pepper

Freshly ground pepper to taste

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