Instructions: 1. In a large mixing bowl, combine the ground rabbit meat, chopped onion, minced garlic, dried sage, dried thyme, dried rosemary, salt, black pepper, paprika, and red pepper flakes. Mix well to ensure the spices are evenly distributed throughout the meat. 2. If using natural sausage casings, rinse them thoroughly and soak them in warm water for about 30 minutes to soften. 3. Once the mixture is well combined, cover it and refrigerate for at least 1 hour to allow the flavors to meld together. 4. If using sausage casings, carefully thread the casing onto a sausage stuffer or a sausage attachment for a meat grinder, leaving a small overhang. 5. Stuff the seasoned rabbit mixture into the sausage casings, ensuring there are no air pockets. Twist the sausages into desired lengths and tie off the ends. 6. If not using casings, you can shape the mixture into patties or use it as loose ground sausage. 7. Heat a skillet or grill over medium heat and cook the sausages until they are browned and cooked through, about 5-7 minutes per side, or until the internal temperature reaches 160°F (71°C). 8. Serve the rabbit sausages hot with your favorite accompaniments, such as roasted vegetables, mashed potatoes, or in a bun with mustard and sauerkraut.