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Turrkey Breakfast Sausage

post #1 of 14
Thread Starter 

The wife has been encouraging me to eat better and asking about healthier sausages. I have made her some chicken ones and thought I would give Turkey a try.

 

Here are the 5 packages of Turkey thighs I bought at WINCO for a total of 11lbs-7ozs.

 

DSC_0473.JPG

 

I de-boned them all and removed the skin. I was curious as to the loss when de-boning and removing the skin. So weighed it up to calculate the difference. and Got 8lbs-6oz.

 

DSC_0474.JPG

 

Love the new grinder. It actually took longer the get the unit set up and cleaned and put away then it did to grind the meat.

 

DSC_0475.JPG

 

Here are all the ingredients

Salt                 2 Tbsp

Sage               1 heaping 1/4 C

Fennell Seed    3 Tbsp

Thyme             3 Tbsp

Black Pepper   3 Tbsp

White Pepper   1 Tbsp+ 1 1/4 tsp

Cayenne          1 Tbsp+ 1 1/3 tsp

Garlic Powder  2 1/8 tsp

Ground Gloves 1tsp

Nutmeg           1tsp

Allspice           1 tsp

enough water to make a slurry

 

DSC_0477.JPG

 

Mixer out and ready to work.

DSC_0478.JPG

 

 

All the ingredientsmade into a slurry then added to the meat.

 

DSC_0480.JPG

 

 

All mixed up and ready for a test fry,

DSC_0489.JPG

 

The wife and kids loved the flavor. I was going to make them into links for breakfast and parboil them to make them heat and serve when the wife says let just bag it and use in different recipes. Saved me some work.
 

Enjoy and have a great week.

 

Robert

post #2 of 14

Looks great!!

 

  Craig

post #3 of 14
Thread Starter 

Thanks Craig.

 

post #4 of 14

awesome was just looking for something like this

 

post #5 of 14

I am looking for your mixer on sale and cant wait to find one - Awesome recipe - copied for future use

post #6 of 14

Thanks Robert!  Very interesting?

 

We buy poultry pretty cheap by today's standards, but there is waste, isn't there?  Then again, are bones for home made stock really waste?

 

Your mixer?  What size is it?

 

I would like a mixer, but I make small batches.  How did yours work with only  8+ LBS in it?

 

Nice grinder, by the way!

 

Good luck and good smoking.

post #7 of 14

cool fits right in with the YAWYE

post #8 of 14
Thread Starter 
Quote:
Originally Posted by Joe Nichols View Post

awesome was just looking for something like this

 


 

Joe,

 

Give it a try I was happy with the results.



Quote:
Originally Posted by Scarbelly View Post

I am looking for your mixer on sale and cant wait to find one - Awesome recipe - copied for future use

On sale right now at Cabelas for $99


http://www.cabelas.com/product/Cabelas-Stainless-Steel-Meat-Mixer/746308.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dmixer%26x%3D0%26y%3D0%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=mixer&WTz_l=Header%3BSearch-All+Products

 



Quote:
Originally Posted by Venture View Post

Thanks Robert!  Very interesting?

 

We buy poultry pretty cheap by today's standards, but there is waste, isn't there?  Then again, are bones for home made stock really waste?

 

Your mixer?  What size is it?

 

I would like a mixer, but I make small batches.  How did yours work with only  8+ LBS in it?

 

Nice grinder, by the way!

 

Good luck and good smoking.

 

The mixer I have is a 20 lb mixer. I just got it and have been very happy with it. I have done 25lbs in it and the 8 lbs worked out fine,  They are on sale at cabelas for $99

http://www.cabelas.com/product/Cabelas-Stainless-Steel-Meat-Mixer/746308.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3Dmixer%26x%3D0%26y%3D0%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=mixer&WTz_l=Header%3BSearch-All+Products
The grinder is the bomb that thing is only a 1/2 HP and is a beast.

 

Thanks for looking

Robert
 

 

post #9 of 14

Looks great Robert..... Love the toys..................icon14.gif

 

Joe

post #10 of 14

looks amazing thanks

post #11 of 14

Sounds like a great recipe...Is that a 1/4C Whole Dried Sage leaves, Ground or 1/4C Ground Dry Sage?...JJ

post #12 of 14

Looks great!  Thanks for sharing the recipe. 

post #13 of 14
Quote:
Originally Posted by Chef JimmyJ View Post

Sounds like a great recipe...Is that a 1/4C Whole Dried Sage leaves, Ground or 1/4C Ground Dry Sage?...JJ



Looks like it's the dish in the front, right- hand side.  I'm thinking 1/4C Ground Dry Sage.

post #14 of 14

Nice job Robert!

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