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Turkey and sage sausage ~ in time for Canadian Thanksgiving.

Led Freddie

Fire Starter
50
75
Joined Sep 9, 2018
Tried something different for thanksgiving for the two of us. Turkey thighs were on sale so I grabbed 4 and headed home.

TURKEY / Sage SAUSAGE
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4 Turkey thighs/ deboned and skinned
Minced medium course prior to mixing seasonings

  • 1 cup fresh cranberries, minced

  • 1-1/2 teaspoons salt

  • 1 teaspoon black pepper

  • 2 teaspoons poultry seasoning

  • 2 teaspoons rubbed sage

  • 4 teaspoons brown sugar

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon red pepper flakes

  • 1 teaspoon onion powder

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon garlic powder

  • 1/2 cup olive oil

  • 1/4 cup Parmesan
Method:

  1. Mince cranberries in a food processor by pulsing a few times or chop by hand.

  2. Combine cranberries/ Parmesan with all remaining ingredients, mixing well.
Let the Sausage rest overnight to bloom and absorb the oil fully.

I stuffed about half of the mix in casing.
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The other portion I have shaped into meatballs and frozen for later.

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My brother in law is from England and calls my fresh sausage " Bangers" and this batch held up to their name. Ad a little heat and... BaNg!"
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Not sure if I overstuffed ( most likely the case) or if its the collagen casing I used but she popped like a stepped on slug. Bonus is they are self turning in the pan as they bloat up and roll around. Besides my error in stuffing, they're tasty as heck. Enjoy and happy holidays everyone.

~ To keep them from bursting, I roasted them in the oven to serve them.
I started at 200 Degrees for 10 minutes,
250 for 10 minutes,
300 for 20 minute and reached an internal temperature of 170. They came out perfect.
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Last edited:

GaryHibbert

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OTBS Member
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Joined Jun 20, 2013
Your sausages sound real good. Kinda like Thanksgiving in a tube. LOL Pretty sure I'll be trying your recipe.
POINT
Gary
 

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