Turkey and Sage Sausage with Remoulade and Cranberry Compote

By Chef Matt Gennuso


1/2 lb celery root, peeled and grated

2 Each tart apples, peeled and grated

2 tbsp Dijon mustard

1 tbsp freshly squeezed lemon juice

1 tbsp fresh parsley, chopped

1 tbsp cornichons, minced

To Taste salt and freshly ground black pepper

1/2 Each shallot, minced

1 tbsp unsalted butter

1 c cranberries

2/3 c maple syrup

2/3 c apple cider

1/4 tsp salt

As needed freshly ground black pepper


3 lbs pork shoulder meat, ground

3-1/2 oz onion, minced

1-1/2 tsp fresh garlic, minced

1/2 c celery, minced

1 tbsp salt

2 tbsp fresh parsley, chopped

3 tbsp fresh sage, chopped

2 tbsp fresh thyme, chopped

1 tsp freshly ground black pepper

5 oz TURKEY BACON, ground

4 oz Parmesan cheese, grated

1/2 tsp curing salt

30 Each pork casings


Celery Root and Apple Remoulade

Combine all ingredients and season to taste with salt and pepper.

Cover, chill and hold for service.

Yield: 2 Cups

Cranberry Compote

Sweat shallots in melted butter. Combine remaining ingredients and simmer until reduced to about 1-1/2 cups.

Pass mixture through a food mill. Reserve, refrigerated, in a glass canning jar.

Yield: 1-1/2 cups

Turkey and Sage Sausage

Combine turkey, pork, onion, garlic, celery, salt, parsley, sage, thyme, pepper, bacon, Parmesan and curing salt. Mix gently, but well.

Prepare a small patty and cook, then taste to check seasonings. Adjust seasoning, if required.

Fill each casing with 5 ounces sausage and twist off into links.

Cover and chill until service.

Grill and Service

Grill sausages, 4 to 6 inches from the heat source until the internal temperature reaches 165 degrees F.

Serve topped with reserved Remoulade and Cranberry Compote.