Make Turkey Sausage

Turkey sausage can be a healthy alternative to beef or pork sausage and it provides a great alternative because of its taste, which is a little bit different than traditional sausage. The best part about making your own turkey sausage is the ability to season to your own taste buds and according to the sausage's purpose per dish. Learning to make turkey sausage, whether you want to serve it alone or use it in another recipe, is easy for anyone able to work in the kitchen.

Steps

1. Clean an area for mixing use. Make sure your hands are thoroughly cleaned, as this will be your mixing tool.
2. Add 2 lbs (0.9 kg) ground turkey to the large mixing bowl. This is a typical amount for most turkey sausage recipes.
3. Combine all the seasonings in the small mixing bowl. This will include: 2 tbsp. (30 mL) chili powder, 1 clove of garlic (minced, either with garlic mincer or by hand), 2 tsp. (10 mL) cayenne pepper, 2 tsp. (10 mL) onion powder, 1 tsp. (5 mL) crushed red pepper, 1 tsp. (5 mL) dried oregano, 1 tsp. (5 mL) paprika, 1/2 tsp. (2.5 mL) sea salt, 1/4 tsp. (1.25 mL) marjoram, 1/4 tsp. (1.25 mL) thyme, 1/4 tsp. (1.25 mL) black pepper, and 1/8 tsp. (.625 mL) fennel seeds. To ensure an accurate and evenly combined seasoning mix, use a wire whisk until the seasoning colors look even throughout the bowl. The garlic clove will stick because of the moisture, so be sure to mix thoroughly.
   • An easy way to mince garlic without a garlic mincer is to place the clove under a butcher knife and slam a closed fist (side of pinky finger down) onto the knife. Be very cautious when using this method that the butcher knife does not slip from your grip or that you slam your hand onto a sharp edge.
   • Season to your desired taste. If you prefer your turkey sausage not as spicy, try less cayenne, paprika, and crushed red peppers. Also, experiment with other flavors such as minced onion, cumin, nutmeg, ginger, basil, and sage to create your perfect seasoning combination.
4. Separate the ground turkey into 4 flattened sections within the large mixing bowl. Sprinkle the seasoning mix over the ground turkey sections.
5. Knead the seasonings into the turkey. Be sure to meticulously combine the seasonings within the ground turkey. Add the egg to create a goopy texture. The egg will add volume when you are cooking the meat.
   • Your hands will be covered with this mixture, so don't be shy about digging in. Kneading the ingredients completely throughout the turkey will ensure the best taste all around and avoid someone getting suckered into a big bite of intense seasoning.
6. Clump turkey and seasoning mixture into a ball and wrap tightly in cellophane or in a tightly sealed container. Refrigerate approximately 24 hours.
7. Separate the ground turkey meat into several 1 inch (2.54 cm) balls. Flatten each to create turkey sausage patties.
8. Pre-heat your frying pan. Add plenty of butter and allow it to melt before placing the meat on the pan. This will prevent the patties from sticking to the pan. Make sure the turkey sausage patties are fully cooked before serving (i.e. there is no longer pink meat on the inner, and especially outer, part of the patty). The minimum temperature in the middle of the patty should be at least 165 degrees Fahrenheit (74 degrees Celsius).
9. Keep unused, raw turkey refrigerated for only 2 days. The remainder of the unused meant can also be placed in the freezer for up to 3 months. If you will not use the entire turkey sausage meat within 2 days, package the rest very tightly and freeze.

Tips

• Wash hands thoroughly after handling the raw meat; this helps to avoid salmonella contamination.

Warnings

• Never leave raw poultry unrefrigerated longer than 2 hours; this will help prevent salmonella.

Things You'll Need

• Large mixing bowl
• 2 lb. (.9 kg) ground turkey meat
• Small mixing bowl
• 2 tbsp. (30 mL) chili powder
• 1 clove of garlic
• 2 tsp. (10 mL) cayenne pepper
• 2 tsp. (10 mL) onion powder
• 1 tsp. (5 mL) crushed red pepper
• 1 tsp. (5 mL) dried oregano
• 1 tsp. (5 mL) paprika
• 1/2 tsp. (2.5 mL) sea salt
• 1/4 tsp. (1.25 mL) marjoram
• 1/4 tsp. (1.25 mL) thyme
• 1/4 tsp. (1.25 mL) black pepper
• 1/8 tsp. (.625 mL) fennel seeds
• Wire whisk
• 1 egg
• Frying pan
• Butter

Related Articles

• Make Sausage
• Grill Sausage
• Cook Sausages
• Add Spice to Pork Sausage

Sources and Citations

• http://heavenlyhomemakers.com/make-homemade-turkey-sausage
• http://www.mademan.com/mm/how-make-turkey-sausage.html

See also

• Make Healthy Sausage
• Cook Black Pudding
• Cook Sausages
• Make Sausage
• Cook Italian Sausage
• Smoke Sausage
• Make Summer Sausage
• Make Sausage Rolls

What links here

• Cook Sausages
• Make Healthy Sausage
• Make Summer Sausage
• Smoke Sausage