Turkey And Sage Sausage
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
50
Sourness
37
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
450 g
Pork (fatback, cubed)1 cup
Sage (chopped fresh)2 cloves
Garlic (minced)1 cup
Chives (chopped fresh)1 tbsp
Pepper (freshly ground)1 cup
Whole Milk (cold)1 cup
White Wine (chilled)Directions:
1
Combine the turkey, pork fatback, sage, garlic, chives, pepper, nutmeg, orange zest and 2 tablespoons salt in a large bowl
2
Transfer to a large plastic zip-top bag and refrigerate overnight
3
At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill
4
Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer
5
Refrigerate at least 30 minutes, then return the mixture to the mixer
6
Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined
7
Refrigerate until ready to use
8
Stuff the sausages and, for best results, refrigerate overnight
9
Before cooking, pierce each sausage several times with a pin
10
Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes
11
(You can also pan-fry or broil the sausages
12
) Serve in split toasted buns with spicy brown mustard and grilled red onions
13
Photograph by Kat Teutsch