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D'Artagnan rabbits are a mix of Californian White and New Zealand White breeds and are humanely raised by a cooperative of small family farms. The rabbits are fed a diet of sweet alfalfa, oats, wheat and barley with no antibiotics or hormones ever used.
Rabbit meat is quite lean, which makes it an ideal choice for the health-conscious gourmet. It is so lean that our recipe calls for a mixture of pork and rabbit to create all-natural sausage links of particular succulence. The pork jowls we use come from heritage hogs raised on pasture in a cooperative of humane and responsible small farms in the Midwest.
The sausages are sweet, mild and juicy, with a hint of gingery freshness, and are made without any preservatives, hormones or antibiotics.
Try them grilled, or pan-fried, and served in a crusty French baguette with mustard or tossed into pasta with roasted vegetables for a quick, healthy dinner.
ingredients: rabbit, pork, salt, spices (ginger and others), garlic
"Chef Mary Beth Lawton Johnson's recipe perks up delicate rabbit meat with a stuffing of sausage, foie gras, ginger and allspice. "
