I found this recipe in the 1974 Kerr home canning booklet. Bunny Sausage. 6 pounds rabbit meat 2 small onions minced 2 level teaspoons salt 2 level teaspoons pepper 1/4 teaspoon paprika 1 bay leaf 1/2 teaspoon ground sage 1/2 cup ground cracker or bread crumbs. 1 or 2 eggs well beaten 3/4 cup sweet milk MIX well together and mold into small cakes and fry untill nicely browned. Pack into clean Kerr jars to within one inch of the top. and add 3 or 4 tablespoons of grease in which the cakes were fried. Put on a cap and screwing band, firmly tight. Process pints 75 minutes quarts 90 minutes 10 pounds pressure.