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°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 inch long segments; hang for 1 hour. Heat bouillon to 160°F; add sausage. Poach until sausage reaches internal temperature of 125°F, about 20 to 25 minutes. Remove sausage; let cool. Grill until brown; let cool. Cut in half, slicing on bias.
Rohwurst (smoked sausage):
Is a keeping sausage. It is made of raw meat which is cured, air-dried and/or smoked. German salame is an obvious example, and mettwurst, landjager, plockwurst, and teewurst are others. Although most rohwurst
are sliced before eating, some are soft enough to be spread on bread, toast or crackers.
