Here’s a good use for left-over or fresh turkey. I spread the process over 2 days as I like to have the meat partial frozen,
especially for grinding, as it makes the grind easier. I finished up this afternoon (Sunday) & cooked up a couple
of sausages plus a patty made from what was left inside the grinder/stuffer tube. It was really good with just a
little mild spiciness. The only issue is that the bulk is very sticky & hard to work with. Maybe after freezing/thawing,
it will be more pliable
In order to avoid a lot of questions, I’ll explain the 3 additional ingredients.
1. Encapsulated Citric Acid: Citrus acid with a hydrogenated cotton seed oil coating. The coating keeps the
citric acid from releasing during mixing & stuffing. It prolongs shelf life by lowering the PH of the sausage.
There is a slight tangy flavor that is covered up by using the Trehalose.
2. Trehalose: Helps to take the “wild” taste out of meat as well as eliminating “freezer flavor” & is a natural
sweetener & antioxidant.
3. Lem Cure: Can be used in making sausage, jerky, bacon or ham. It helps to reduce the risk of botulism in meat,
slightly aids the preservation of meat, & enhances the flavor of the finished product
INGREDIENTS
• Turkey – 80%
• Pork – 20%
• Seasonings
• Water
DIRECTIONS
1. Trim all fat & white skin from the pork & turkey & cut into grinder-sized pieces.
2. Grind the pork & turkey once with the medium grinder plate once.
3. Mix the seasonings in the appropriate amount of water as noted on the packet.
4. Mix the meats & seasonings thoroughly.
5. Stuff the edible collagen casings and/or the bulk tubes.
6. Cook & ENJOY!!!!
Turkey Breakfast Sausage
- HunterGKS
- Gobbler Nation
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- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Turkey Breakfast Sausage
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- Hognutz
- Gobbler Nation
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- Joined: June 28th, 2011, 5:29 pm
- Location: S.E. Wisconsin. Global Flatulater
Re: Turkey Breakfast Sausage
I could do that any day. It really looks good!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
- soiltester
- Gobbler Nation
- Posts: 3722
- Joined: March 31st, 2015, 8:04 am
- Location: Gaffney SC
Re: Turkey Breakfast Sausage
I could eat it fer' breakfast "and" dinner any day!!!
ever wonder where the white goes when the snow melts??
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Turkey Breakfast Sausage
Thx. It is. & the best part is, you don't have to fire up the smoker unless you want to.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Turkey Breakfast Sausage
Been there, done that!!!!soiltester wrote: ↑November 28th, 2020, 7:42 amI could eat it fer' breakfast "and" dinner any day!!!
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973