| Sweet Turkey Sausage |
| 2 Pounds TURKEY LEGS (skinned and boned with tendons pulled) |
| 8 Ounces pork fat back, diced |
| 1/2 Teaspoon fresh garlic, minced |
| 1 Tablespoon salt |
| 1/4 Teaspoon freshly ground pepper |
| 1/4 Teaspoon freshly ground fennel seed |
| 1/2 Teaspoon dextrose |
| 1/4 Teaspoon smoked paprika |
| 1-1/2 Ounces ice cold water |
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- Cube turkey into 1-inch pieces and mix with pork fat back. Chill to just above freezing.
- Thoroughly mix turkey, fat, garlic, salt, pepper, fennel, dextrose and paprika together.
- Place a 1/4-inch plate on a sausage grinder.
- Grind turkey mixture and place mixture over a bowl of ice to keep all raw ingredients cold.
- Add water and mix turkey until it forms a bit of elasticity.
- Cook a small amount and adjust seasoning, as needed.
- Cover and chill raw ingredients until time of service.
- Yield: 2-1/2 Pounds
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| Bucatini with Sweet Turkey Sausage |
| 1 Pound bucatini pasta (or substitute spaghetti or linguini) |
| 1 Pound SWEET TURKEY SAUSAGE (from above) |
| 3 Tablespoons extra virgin olive oil, DIVIDED |
| 3 Cloves garlic, thinly sliced |
| 1 Pinch chili flakes |
| 1 Bunch broccoli rabe, blanched and chopped |
| To taste salt and freshly ground pepper |
| 2 Ounces grated Parmesan |
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- Bring a large pot of salted water to a rolling boil. Add pasta and cook until tender.
- Break-up the turkey sausage into small 1/2-inch pieces.
- Over high heat, add 1 tablespoon olive oil to a large sauté pan.
- Add sausage and cook until browned.
- Remove sausage from the pan and add the remaining olive oil.
- Add garlic and chili flakes to the pan and sauté only until translucent and aromatic.
- Add broccoli rabe and cooked sausage to the pan. Season with salt and pepper.
- Add cooked pasta with some pasta water and toss to incorporate all ingredients.
- Portion into six bowls and top with grated Parmesan.
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