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Turkey Apple Sausages
College football season started last Saturday. As you may know, Georgia played Oklahoma State, which was truly painful to watch for a die hard Bulldog fan. Georgia got romped in their first game of the season.
Although the day was a disappointing one, my homemade turkey sausage was a hit. And as we all know, a good meal can make a tough loss just a little less painful, especially when it's easy to make.
This turkey sausage recipe fits the bill, and you don't even need to get the sheep's intestine casing from the butcher. Instead, I just use leftover foil. It works in the same manner. I saw this idea on an episode of Hubert Keller: Secrets of a Chef, which I was watching while taking a break from working way too late so that I could clear my Saturday schedule for college football.
INGREDIENTS
| 2 tsp | of olive oil |
| 1 | small onion, diced |
| 2 | small apples, diced |
| 2 lbs | free range ground turkey |
| 2 | organic eggs, beaten |
| 3 | slices leftover bread, ground in the food processor |
| ¼ cup | local heavy cream |
| 2 tsp | sage, chopped |
| 1 tsp | fennel seed |
| 1 | clove garlic, minced |
| ¼ tsp | dried thyme |
| 1 1/2 tsp | sea salt |
| ¼ tsp | freshly cracked pepper |
| 3 | feet of recycled aluminum foil |
| 1 tbsp | local butter |
PREPARATION:
Method
- Fill a deep sauce pan with water and bring to a boil.
- Turn a separate skillet to medium heat and add oil in a sauté pan with onion and apples and cook until tender.
- Combine all remaining ingredients into the bowl, mix, and add the sautéed onion and apple.
- Divide the mixture into sausages, about 14 inches long and two inches wide.
- Next, pull one end of the foil above the mixture and using a straight edge such as a cookie sheet, tuck the mixture so that you remove any air and twist each end to secure and to create a very tight casing for your sausage.
- Poach the foil wrapped sausage in the water for about 15 minutes. Let the sausage cool, remove the foil. Cut them on the slant into 4-inch pieces and pan sauté them in butter until crisp on the outside.
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