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Turkey Cranberry and Orange Sausage

post #1 of 11
Thread Starter 

Don't ask me why but for the last few years I've been trying to come up with a good tasting cranberry orange sausage, only to end up with something not as good as I had hoped. Not a failure but not anything to rave about. this year i know of two mistakes I made. one was using dried orange zest from a bottle instead of zest from a fresh orange. I could hardly taste the flavor.  Mistake number 2 was when I thought I had a good mix of seasoning I decided to add some more ginger. BAM.... overpowered everything else.

Oh well maybe I'll get it right next year.


The recipe is a combination of a few recipes I found on the web with my own twists.


Turkey Cranberry and Orange Sausage;


Turkey Thigh                             2.5 lb's

Smoked Sweet Bacon             1.4 lb's

Dryed Cranberries soaked

   in Red Wine                            104 grams

Salt                                                30

Sugar                                            14

Ground sage                                  9

Dried Orange zest                         9

White Pepper                                 4.5

Ginger                                             2

Ground Cloves                               1.7

Cinnimon                                        1

Nutmeg                                           1



Thanks for lookin.


post #2 of 11

Dan I totally love the flavors of fresh orange zest and ginger. I use it in stir fry dishes. Your sausage looks awesome by the way!

post #3 of 11

Nice work, even though it didn't totally work out.  I've found sausage recipes are the toughest to master.  Keep trying, and keep us posted!

post #4 of 11

Nice looking sausage. I wouldnt have the first clue what it would taste like but looks tastey. how did you cook it? did you smoke it, grill it or pan fry it.......................points.gif

post #5 of 11
Do you have any special method to do the sausages?
post #6 of 11
Thread Starter 
Originally Posted by ChefDias View Post

Do you have any special method to do the sausages?

Wow, this is an old forgotten one. As far as cooking them I would just simmer them in a pan on the stove...Might be good on the grill though.
post #7 of 11
Thanks for your reply but was not asking for the cooking method, was asking for the making of part
post #8 of 11
Thread Starter 
Sorry Chef.
Nothin fancy here, my typical fresh sausage I mix everything together till it's a sticky paste then stuff into casings (these were 30-32) then I like to refrigerate over night before eating to let the flavors meld together.
I'd guess I used a medium plate on the grinder. (3/16 - 1/4)
post #9 of 11

Are they ready yet?!?!  :biggrin:

post #10 of 11
Thanks for that, I may add garlic to it, love garlic lol
post #11 of 11

hey Dan.. It was just yesterday.................

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