Zinfandel Turkey Bockwurst

Culinary Setting
Meal Type
Boneless Breast, Turkey Thighs
Dish Type


1 c leeks, well washed & sliced

2 tbsp butter

2 lbs TURKEY BREAST or TENDERLOIN, cut in 1-inch pieces

1 lb TURKEY THIGH, cut in 1-inch pieces

1 lb fatback, cut in 1-inch pieces

2 lbs pork butt, cut in 1-inch pieces

1/4 c whole mustard seeds

3-1/3 tbsp kosher salt

2 tsp ground mace

2 tsp ground white pepper

2 tsp ground cayenne pepper

2 tsp ground ginger

1 c green onions, finely chopped

1 c chervil, chopped

2 large eggs, beaten

2 c whole milk

4 bay leaves

4 thyme sprigs

1 oz olive oil

1 c yellow onion, medium-dice

1 qt rhubarb, medium-dice

1/2 750-milliliter bottle Zinfandel

1/2 c dark-brown sugar

2 c blackberries, washed & drained


2 tsp kosher salt

1-1/2 tsp ground black pepper

Clarified butter As needed

Arugula sprigs As needed


Turkey Sausage Prep

Sweat leeks in butter until limp; cool to room temperature.

Combine turkey with other meats, mustard seeds, kosher salt, mace, white pepper, cayenne and ginger. Add green onions, chervil and cooled leeks. Mix well. Cover and refrigerate turkey mixture at least 1 hour or overnight.

Grind chilled turkey mixture through meat grinder, using medium disk. In bowl, combine ground turkey mix, eggs and milk; mix well. Cover and refrigerate 1 hour. Poach a small quantity of sausage 10 minutes to check seasoning. Adjust as required.

Stuff sausage casings; do not twist into links. Let sausage relax 1 hour on racks over sheetpans in cooler.

Poaching Sausage

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 until cold.

Zinfandel-Rhubarb Sauce

Heat olive oil; saute yellow onion until tender and begins to brown. Add rhubarb; stir until wilted.

Add Zinfandel and bring to boil. Reduce wine by 1/2.

Add brown sugar. Stir until sugar melts. Add berries and turkey stock; bring to a boil.

Reduce heat; simmer 15 minutes until rhubarb begins to fall apart. Season with salt and black pepper. Remove from heat; cool.

Puree sauce in blender or food processor; pass through small disk of food mill.

Cover and hold for service.

Service and Plating

Per order: Brown turkey sausage in clarified butter. Slice. Fan sausage in center of plate.

Garnish with arugula and Zinfandel-Rhubarb sauce.

Nutrition Facts

390 Total Calories

240 Calories from Fat

27 g Total Fat

42 % Daily Total Fat

10 g Saturated Fat

50 % Daily Saturated Fat

110 g Cholesterol

37 % Daily Cholesterol

1400 mg Sodium

1400 mg % Daily Sodium

10 g Total Carbohydrates

3 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

7 g Sugars

23 g Protein

6 % Daily Protein

10 % Daily Vitamin C

8 % Daily Calcium

10 % Daily Iron