Cut rabbit into small serving pieces. Clean, parboil. Drain. Place pork sausage in a large skillet, cover with beer. Simmer for 30 minutes. Remove sausage, skim off fat.Add rabbit to skillet. Add cider vinegar, browned bread crumbs, caraway, lemon peel, brown sugar. Salt and pepper to taste. Stir. Cover and let simmer for 2 hours. Just before it is done, return sausages to reheat.
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