| Turkey Sausage Prep |
| 2 Pounds GROUND TURKEY, chilled |
| 4 Drops liquid smoke |
| 1-1/2 Teaspoons salt |
| 2-1/2 Teaspoons dried sage leaves |
| 2 Teaspoons sugar |
| 1 Teaspoon ground ginger |
| 2 Teaspoons poultry seasonings |
| 1 Teaspoon freshly ground black pepper |
| 1/4 Teaspoon cayenne pepper |
| 1/4 Teaspoon anise seed, crushed |
| 1/2 Teaspoon fennel seed, crushed |
| 1/2 Teaspoon garlic powder |
| 1/2 Teaspoon dried thyme leaves |
| 1 Teaspoon dried oregano leaves |
| Pinch coriander |
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- Combine turkey with all other ingredients. Mix well. Cover and refrigerate turkey mixture at least 1 hour or overnight.
- Poach a small quantity of sausage 10 minutes to check seasoning. Adjust as required.
- Stuff 3-ounces mixture into sausage casings. Let sausage relax on racks over sheetpans in cooler.
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| Poaching Sausage |
| 4 Bay leaves |
| 4 Thyme leaves |
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- Bring salted water to boil; add bay leaves and thyme. Lower heat to simmer. Add sausage; poach for 10 minutes until almost cooked. Let cool in poaching liquid.
- Cover and refrigerate on sheet pans. Hold for service.
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| Grilling |
- Grill sausage on lightly oiled grill rack. Cook over medium high direct heat for 8 to 10 minutes, turning frequently, until sausages reach an internal temperature of 165 degrees F.
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