Recipe by: "Jessica A. Walton" ryanja@WKUVX1.WKU.EDU Place rabbit, bacon,
liver and onions in meat grinder; grind through medium die. Add herbs and
seasonings, sherry and oil; combine. Cover; marinate for 3 hours at 45
degrees F. Place three-fourths of mixture into food processor; process
until ball forms, about 20 seconds. Add eggs; process. With processor
running, slowly add cream. Transfer to bowl; add remaining ground mixture
and seared rabbit. Mix well. Using pastry bag, pipe mixture into casing.
Tie into 4-in.-long segments; hang for 1 hour. Heat bouillon to 160 degrees
F; add sausage. Poach until sausage reaches internal temperature of 125
degrees F, about 20 to 25 minutes. Remove sausage; let cool. Grill until
brown; let cool. Cut in half, slicing on bias.

Serves 6.