© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs GROUND TURKEY, chilled
4 Drops liquid smoke
1-1/2 tsp salt
2-1/2 tsp dried sage leaves
2 tsp sugar
1 tsp ground ginger
2 tsp poultry seasonings
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp anise seed, crushed
1/2 tsp fennel seed, crushed
1/2 tsp garlic powder
1/2 tsp dried thyme leaves
1 tsp dried oregano leaves
Pinch coriander
4 Bay leaves
4 Thyme leaves
Combine turkey with all other ingredients. Mix well. Cover and refrigerate turkey mixture at least 1 hour or overnight.
Poach a small quantity of sausage 10 minutes to check seasoning. Adjust as required.
Stuff 3-ounces mixture into sausage casings. Let sausage relax on racks over sheetpans in cooler.
Bring salted water to boil; add bay leaves and thyme. Lower heat to simmer. Add sausage; poach for 10 minutes until almost cooked. Let cool in poaching liquid.
Cover and refrigerate on sheet pans. Hold for service.
Grill sausage on lightly oiled grill rack. Cook over medium high direct heat for 8 to 10 minutes, turning frequently, until sausages reach an internal temperature of 165 degrees F.