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Turkey sausage recipes?


hfaze
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My fiancé doesn't eat pork (or cow or any other mammal :sad: ) so I'm wanting to make a sausage she can eat with her French toast in the morning. How can I turn a pack of ground turkey from the store and a few yet unnamed spices in to great patties? I like sweet sausages so a little maple syrup in the mix would be ok. :biggrin:

Also, are the any other tips for altering ground pork or beef recipes into turkey ones? Meatloaf is next.

edit: GAH! You can't fix misspellings in titles can you?

Edited by hfaze (log)
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A typical sausage has a lot of fat in it, over 30%, while ground turkey is very low in fat (10%?). The problem you get with making a low-fat sausage is it will dry out. Have you thought about buying turkey or chicken thighs and grinding the meat yourself (you can do it in a food processor). I've seen people add fruit to poultry sausages to keep them moist.

Typical seasonings for a breakfasrt sausage are salt, pepper, sage, mace, and thyme.

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no, not health reasons. she doesn't like to eat "cute" things. she was a vegetarian when we met - took me over a year to get her to eat chicken, turkey and fish.

i was wondering about the drying out part - any ideas on a good fruit to add? dried cranberries maybe ...

where would one get schmaltz? i've never seen in the local grocery store - or maybe i never looked on that aisle.

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I've commonly seen apples added. Dried fruit wouldn't add much moisture.

Stone's smaltz idea is great. I've never seen smaltz in a store either but you can make it by taking chicken skin and all the fat from the outside of the chicken and putting in a pan over low heat. Cook it until the skin crips up.

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it sounds strange, but add some mayo that is infused with sage (which will give the the breakfast sausage taste) The mayo trick works well. I always use it with turkey meatloaf or turkey burgers. I use dill mayo - fresh chopped dill and hellmans. About 2-3 tablespoons per pound of ground turkey.

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When I think turkey, I automatically think cranberry. And I'm thinking that for a breakfast sausage, cranberry would work pretty well with the turkey (and moisten it). That's all I got. Too late for my brain to work any harder than this. :blink:

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I'd go with the duck fat idea. I wonderif soaking bread in milk like you do with meatballs would work too?

Also, I'm a fan of Morning Star Farms sausages. Give them a try.

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