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 TURKEY LEG MEAT, GROUND
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
Combine all ingredients and season to taste with salt and pepper.
Cover, chill and hold for service.
Yield: 2 Cups
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
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 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.