Easy Turkey Sausage
- Prep Time:
- Cook Time:
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- 1.5 half pound ground turkey meat if you can get 90% lean the better most will be all lean
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 tablespoons chopped garlic
- 1/2 cup chopped fresh sage you can use pretty much anything, basil, rosemary, fennel, thyme
- 1/4 cup dry white wine plus one tablespoon
- 2 tablespoon pork fat can be rendered bacon fat
- 2 tablespoons olive oil
For this recipe, you can use just about any ground meat you want: chicken, pork, beef, duck or a combination of your favorites to render a flavor and texture profile that is uniquely yours. The goal here is to make the end result something that you will enjoy over and over again.
Begin by adding all of the ingredients together in a smal bowl and mix well. The most important ingredient for sausage is the SALT, so make sure to use a good quality Kosher salt or sea salt and stay away from the iodized varieties that add a metallic taste. Once you have mixed everything together make a little tester patty and fry it up in the pan with a little oil until it is fully cooked. Let it rest and then taste to make sure it's what you want. Maybe you prefer a little more wine, more sage, or perhaps you may want to add some apple or even a splash of maple syrup. Remember that a recipe is only a guideline and it's up to you to fill in the specifics based on what you enjoy.
Once you have adjusted the recipe and are happy with the taste, you can now form it into patties, kebabs, or even stuff it into a casing if you want to be that adventurous.
I guarantee that for a fiver you can make enough patties that would have cost you $20 at the store, and it will be a heck of a lot better for you and the family.
NOTE: The sausage will be even better the next day because all of the flavors will have had a chance to really meld together. If you are going to store it in the refrigerator, remember to cook them within 3 days since there are no preservatives. If you will not be using them all right away, then I recommend freezing them. This will not affect the product in any way. Make sure to form the patties, then freeze them on a tray. Once frozen, place them into a freezer bag for long term storage. Doing it this way is called IQF (individually quick frozen).