Chicken or turkey sausages???

Hmmm... doesn't eat red meat or pork, but sheep casings? Might not want to tell her about that one! lol.

Anyway, I've never made it personally, but I've had some really great turkey sausages before so I'm sure it's possible. Hopefully someone will come along and hook you up.

I have made turkey sausages. They are great smoked by themselves or sometimes I use them to make fatties.

Smoked sausage and peppers are awesome!

I've made the Chicken Sausage with Sun Dried Tomato and Basil recipe from Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn. I thought it was very good. I used skinless thighs and pork fat, but you can use the chicken skin in place of the pork for the fat. There is another chicken sausage recipe in the book too, but I can't remember what it was. There is also has a recipe for Turkey Sausage with Tart Cherries. I plan on making that for Thanksgiving.

Here's a poultry sausage that I've made several times, it's quite good.

Thai Chicken and Turkey Sausage

From Flying Sausages: Simple, Savory Recipes for Creating and Cooking with Chicken and Turkey Sausages, by Bruce Aidells and Denis Kelly.
Makes seven or eight [size=-1]1/2[/size]-pound packages
When people get their first taste of Thai cooking, itâ€[emoji]8482[/emoji]s often a revelation and they are converts for life. Green chiles and lots of heat, fresh basil, mint and cilantro, limes and lemongrass, ginger, green curry, coconut milk, fish sauce - all these flavors make you want to sit up and sing (or at least reach for a Singha beer). Our Thai Chicken and Turkey Sausage incorporates these flavors and gives you the ability to make delicious Thai-accented dishes easily and quickly. (See Flying Sausages for several recipe ideas.)
As in other sausages, we use authentic Thai seasonings to give you the real flavors of the cuisine. The advantage is that you can incorporate these exotic flavors into packages of sausage stored in the freezer, and you donâ€[emoji]8482[/emoji]t have to worry about keeping all the sauces and herbs on the shelf or in the pantry indefinitely.
About Salt: Salt is a necessary component of sausage's flavor and texture. If you use too little salt or leave it out altogether, the sausage will taste flat and bland. Salt is also necessary to stabilize the muscle proteins that act as a glue to bind the individual particles of meat together - without it the sausage would be crumbly and dry. Our recipes use a minimum of salt for flavor and binding, far less than most commercial products.

• 1 [size=-1]3/4[/size] lbs. boned chicken thighs with skin (about 2 [size=-1]1/4[/size] pounds with bones) or one and three-fourths pounds ground chicken
• 1 [size=-1]3/4[/size] lbs. boned turkey thighs with skin (about two and one-fourth pounds with bones) or one and three-fourths pounds ground turkey
• 1 to 2 tablespoons Thai Green Curry Paste, imported or homemade (page 185 in Flying Sausages)
• 1 bunch (4 to 6 ounces) fresh cilantro, including stems and roots, cleaned and chopped (about 1 cup)
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh mint
• 1 and one-half tablespoons chopped garlic
• One and one-half tablespoons chopped fresh ginger
• [size=-1]1/4[/size] cup Southeast Asian fish sauce
• 1 tablespoon kosher salt
• 1 teaspoon red pepper flakes
• 1 tablespoon freshly ground black pepper
• 1 teaspoon cayenne pepper

If using chicken and turkey thighs, coarsely grind the meat and skin or chop coarsely in batches in a food processor (see To Make Poultry Sausage in Bulk, page 14).
Add the remaining ingredients to the ground chicken and turkey in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
Divide the sausage into 7 or 8 portions (about one-third pound each), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use.


My note: I stuffed this mix into standard 32mm hog casings, and it turned out great. You should definitely use the skin and fat, chicken and turkey are fairly lean to begin with.

franciesmom - here is an adaptation of that recipe from Charcuterie by Ruhlman. I've compared this guy's recipe to the books and the major differences are less pork fat (which you won't use anyway), scaled down recipe but non-proportional scaling down of the spices, canned tomatoes instead of fresh, and no sun-dried tomatoes.

http://www.culinate.com/recipes/coll...l_and_tomatoes

For what it's worth.

oh, what the heck. I might as well copy down the original recipe for you too. From the book:

3.5 # boneless, skinless chicken thighs
1.5 # pork back fat (or leave as much chicken fat on as possible)
1.5 oz kosher salt
1 tsp black pepper
1.5 tsp minced garlic
4 Tbs tightly packed chopped fresh basil
1/2 cup fresh diced Roma tomatoes
1/4 cup diced sun dried tomatoes
1/4 cup red wine vinegar, chilled
1/4 cup EVOO
1/4 cup dry red win, chilled

Yield: about 5 lbs, about 20 6-inch links if using hog casings

Hope this helps.

franciesmom, ck out this site:
http://southernfood.about.com/librar...blpage10b2.htm

also if you are really interested in making sausage i recomend you buy the bible of sausage making. Great sausage recipies and meat curing by Rytec Kutas. you will not be disappointed, a wealth of information with bunches of sausages recipies of which many turkey or chiken could be substituted.
good luck and glad to have another sausage maker!!!

I use a recipe for chicken, spinach, feta, and garlic sausage. I don't have it on hand but I'll dig it out if your interested. It is stuffed into links. I've just been getting a taste for it myself lately.

I have made a lot of turkey sausage because one of my favorite meals is "poor boys" which is a spicy pork sausage. It is a family recipe I love so much, that I probably make 10 pounds a month. I started making it with turkey instead to cut down on the fat.

A couple things I do is use more water when mixing. Always mix by hand also. Turkey tends to be more dry because of the low fat content. I also DO NOT LINK the sausage, as when you cook it in sauce, or water, the open ends will soak up moisture.

So step 1, make sausage, step 2, leave rolled up in casing and place in fridge to firm up, a couple hours at least. Step3, cut links, step 4, brown sausage, step 5, cook in sauce or water (I never use water)

Sauce tip: for 5 pounds of sausage, 2 big cans of crushed hunts tomato, 1 big can tomato sauce, some black pepper and a little cayenne. Add green peppers and onions to sauce with 30 min left of cook time. Simmer for 1 hour, very slow boil.

Post that - that sounds like something that would hit the spot :-)
Fanciesmom. Try throwing some oats (is this guy on a crusade or what lol) in your sausage instead of rusk. Helathier and gives better consistency sausage. To be honest I was using oats long before they upped and told us they reduced cholesterol. I just think they make way for better sausages :-)

Chicken, Feta, & Spinach Sausage

Yields 5 lbs of sausage. I usually do a double batch.

3 lbs raw thigh meat(cleaned)cut into 1 in. cubes.
1 lb raw breast meat cut into 1 in. cubes.
8 oz crumbled feta cheese.
4 cloves garlic minced/crushed.
1 T oregano.
2 t basil.
1 t lemon zest.
2 t kosher salt.
1 t cracked black pepper.
1/2 t red pepper flakes.
4 oz fresh spinach, shredded or chopped.


Combine all ingredients (except spinach) in a large bowl and mix well. Refrigerate for up to 24 hours (but at least a couple of hours) to meld flavors. Just before grinding mix in spinach. Grind with a medium cutting plate. Stuff into casing or form patties for cooking. Use within 24 hours or double wrap and freeze.

Obviously this is for fresh sausage to be grilled or hot smoked. I will be making this soon but plan to try curing and cold smoking for a change. I'll post results when I get around to it.

lcruzen, that sounds like an intriguing recipe. If you used low fat feta and just breast meat, that would be a really low fat, tasty sausage!

If you don't get around to making that soon, I will have to!

I have a question? If she does not eat red meat or pork...HOW can she love sausage? Just wondering...
and add mustard seed whole and rosemary.