Remember that giant turkey
we got on sale after Christmas? Well, one thing we've really enjoyed making from the ground turkey is turkey sausage. For almost every package we open, part of it becomes sausage: on pizza, in pasta sauce, with eggs, etc. We have yet to find sausage casings to make proper tubular sausage (though we have a stuffer attachment for the Kitchenaid!), so most end up being patties or tiny meat balls. Jamie and I have both been to Germany and realize there are a bajillion types of sausage depending on the meat, spices/herbs and prep method, but we've seasoned it simply: sage. It is AMAZING how much that one little herb changes the somewhat bland flavor of plain turkey into
sausage.
By the way, it is coincidental that "sage" is the final syllable of sausage. Sausage is derived from "
salsicus" (salt) in Latin.
So how do we make turkey into sausage? First, chop up some fresh sage and add it to a bowl of ground turkey. I estimate we use about a tablespoon or so per pound. Salt and pepper to taste. Pinch off pieces to make little balls (hint: wet hands work best when working with raw meat).
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| forming the sausage |
Next: saute over medium heat in olive oil. Baking would probably work as well, but we've always been too impatient to get dinner on the table.
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| sauteing the sausage |
Then use in your favorite recipe.
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| Mushroom and turkey sausage pizza with asparagus |
Easy peasy. We love it.
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