Either wild or domestic rabbit works well here, but remember that a domestic rabbit will serve two or three people and a cottontail will serve only one, or maybe two. If you want to stretch things a bit, serve this with lots of crusty bread, polenta or short pasta.
Find a wide, shallow pot. A large, high-sided saute pan is a good choice, but one of those earthen braziers is even better. Arrange the rabbit pieces in the pot and just barely cover with water. Bring to a simmer and add a healthy pinch of salt and the bay leaves. Skim any scum that forms on the surface of the water.
Simmer the rabbit uncovered for 1 hour, turning the pieces from time to time as the water cooks away; this keeps both sides moist.
Add the remaining ingredients and mix well. Keep turning the rabbit and sausage pieces so they are coated in the sauce, and when it thickens enough -- about another 10-15 minutes -- you are ready to serve.