Tuesday, February 1, 2011

Turkey sausage

I love this sausage!

I am pretty proud of this recipe, because I put it together myself from a bunch of different sources. It's soooo good, seriously!


3 pounds ground turkey
1 tbsp plus 1 tsp salt
1 tsp ground fennel
2 tsp pre-ground pepper
1 tbsp scd legal granulated onion
1 tsp scd legal garlic
1/2 tsp ground celery
2 tsp allspice
1 tbsp coriander
1/2 tsp nutmeg
2 tbsp honey

Mix sausage and make your sausage logs (see below). Preheat your oven to 350 degrees F. You're going to cook these for 40-50 minutes or until your meat thermometer says 165 degrees. I stick the thermometer right through the foil into the middle of the logs, and then I just keep an eye out for foil bits once they're done.

When they ARE done, let them rest without unwrapping them for at least 45 minutes.

OK, let's get to the actual sausage-making part. :)

First, you need to prep your work area. I'll give you my bulk cooking tips, although you might prefer to make less the first time or two, just to see how it goes.

Usually when I make this, I make six pounds at a time. I do this by measuring out spices twice -- in a small container and in a large bowl.

Next I prep my pans. You need to have a cookie sheet with a lip all the way around, or a large-ish pan with sides, for each batch.

I make three one-pound logs with each batch. So I put five pieces of foil in my pan -- two pieces to make it watertight, and the three other pieces are stacked on top of each other to make the rolls. Two batches, two pans.

Now that my pans are prepped, I am ready to start making the sausage. I use the large bowl to mix three pounds of ground turkey with my first batch of spices.

After it's well mixed, I put about a pound of turkey on the top sheet of foil, roll it into a log, and then twist the ends shut. I do my best to make the log of even thickness, without tapered ends. Try for flat ends. Then I move the log aside, and I use the next sheet of foil for the next log. Repeat for third log.

Now I have three rolls ready to be placed on my double foil lined pan.

If you are making a second batch of sausage, you can just dump your container of spices in the bowl you just used, and mix in the second three pounds of turkey.

It's OK if your rolls are not all exactly the same size, but try to make them all the same thickness. This will help them cook evenly.

If you want this sausage to be REALLY amazing, after it's rested for 45 minutes, unwrap the logs, cut them in half and then brown them all over in a pan with a little olive oil. You can also fry up slices in olive oil too for a tasty treat. :)

I realize this recipe seems a little involved, but once you've done it a time or two, it's really quite easy and the sausage is absolutely delicious. It's great for breakfast and on SCD pizza.



Anonymous said...

This looks great, and I can't wait to try it. I'm so glad you're back posting!!

Arlington, MA

Susan said...

Thanks Cathy! Let me know how it goes.

I'm glad I'm back to posting too. :)

Anonymous said...

I made these this evening but made 1/3 of the recipe and cooked them as patties in a pan. DELICIOUS! Can't wait to have one in the morning with scrambled eggs!

Susan said...

Glad you enjoyed! They do taste awesome fried, but I'm lazier.

Nicole said...

I LOVE this recipe... but for some reason, this time, it came out so dry, it's like putting a sponge in my mouth (house-sitting, might have been a temperamental oven). Wondering if you have any serving suggestions, to re-hydrate them a bit while actually cooking them up to eat? I quadrupled the recipe so I have a LOT to try to make yummy.

Susan said...

Hi Nicole,

Did you check the temperature of them? It sounds like they were overcooked. And yes, I'd try frying up bits in oil or using them in omelettes or egg bakes!