Coniglio Alla Molisana Stewed Rabbit with Sausages

1 lg Rabbit

-(about 3 1/2 lb) Salt Pepper 1 Parsley sprig

- finely chopped 1 Rosemary sprig

- finely chopped 1/4 lb Ham, Parma

- thinly sliced - (12 slices) 12 Sage leaves

6 sm Sausages, Italian

1/2 c Oil, olive

Bone the rabbit carefully, keeping the pieces of meat as large as possible. Wipe the rabbit meat with a damp cloth. Cut it into 12 even-sized pieces, flatten them out lightly, and season with salt, pepper and a little finely chopped parsley and rosemary. Put a slice of ham on each slice of rabbit and roll up tightly. Take 6 skewers. Thread a roll of rabbit, 1 sage leaf, 1 sausage, another rabbit roll and another sage leaf on to each skewer. Brush the skewers with oil and broil (grill), over charcoal if possible, or on a rack placed as close as possible to the source of heat. Alternatively, the skewers can also be baked in a slow oven at 350 degrees for one hour. Turn the skewers occasionally, each time brushing with oil.