Turkey Sausage Recipe Wanted

magnusfide wrote:

Vintage465 wrote:
That recipe is from Bruce Aidell's "Hot Links and Country Flavors".

Thank you for this recommendation. We too like road trip stories and I have to admit I'm a cookbook junkie er collector.

I just bought it at Amazon for a total of $4 (1¢ + $3.99 shipping.)

Let me know what you think of the book when you get it.

Vintage465 wrote:
That recipe is from Bruce Aidell's "Hot Links and Country Flavors".

Thank you for this recommendation. We too like road trip stories and I have to admit I'm a cookbook junkie er collector.

I just bought it at Amazon for a total of $4 (1¢ + $3.99 shipping.)

That recipe is from Bruce Aidell's "Hot Links and Country Flavors". There is a Chorizo recipe the book that is life changing and it can be made with chicken thighs and is just as good as with pork. There is also a "Fresh" Hot Link Recipe called Oakland Hot Links....amazing! I have tons of sausage making books and this one is the most fun. The book chronicles Bruce Aidell and Denise Kelly traveling across the U.S. gathering sausage recipes from all the different regions of the States. Each region and most of the recipes have a little one page account of what the "scene" was like as the gathered the recipe. Just like a little road trip in print! And I am a real road trip junkie so me and the book just mesh well.

Thanks, for the recipe Eric, that is what I was looking for.

I have made tons(literally) of sausage over my lifetime and I have found that chicken thighs make better sausage then turkey. I have also found that since there is so little fat, that the "grind" makes a lot of difference in the quality of the final product. I recommend running it through a 1/4" grinder plate, definitely not smaller. The smaller grind is what makes the sausage grainy if it gets a little overcooked. I have also found that if you make say a cup of oatmeal(cooked with water) and really turn it into mush, like with a potato ricer or masher, you can blend that in with your sausage, say 10 lbs and it will help keep the sausage moist and almost mimicks fat for the texture. Below is a super good Iowa Farm Style Breakfast Sausage. I have found very similar variations to this recipe in a few of my sausage making books, so I think it historically legit. If not, it is certainly legit flavor-wise!

For 10 lbs of sausage
3 tblspn sage
1 tblspn thyme
1 tblspn basil
1 tblspn red pepper flakes
2 tblspn coarse ground black pepper
1 tblspn ground ginger
2 teaspoons minced fresh garlic
4 tblspn kosher salt
3/4 cup chopped fresh parsley
3/4 cup finely chopped fresh onion
For pork mix all this up with a pint or a little more ice water.
For poultry, use half as much ice water

As long as it tastes like pork sausage, I'll try it.

SDPat wrote:
You can use any recipe that you would use to season pork sausage. Usually going to have the best flavor if you mix if up the night before and then refrigerate until morning. Just make sure you don't overcook turkey sausage or it can become very dry.

Double ditto. The sausage recipes for pork work as well for turkey.

You can use any recipe that you would use to season pork sausage. Usually going to have the best flavor if you mix if up the night before and then refrigerate until morning. Just make sure you don't overcook turkey sausage or it can become very dry.