Show #414

Recipe By: ©2000 eric villegas
Serving Size: 4-5 lbs bulk sausage

Ingredients:

2 1/2 lb. turkey thigh meat skin attached, boned
3/4 lb. slab bacon, skin removed
3/4 lb. dried cranberries
1/2 cup poultry stock, vegetable stock or water
1/2 cup hard apple cider, or sweet
2 teaspoons maple syrup, preferably from Michigan
1 tablespoon sea salt
2 teaspoons coarse black pepper, freshly ground
1/4 cup roasted garlic, puree, see recipe
1 tablespoon thyme, dried
1 tablespoon sage, dried
1 tablespoon paprika, dried
hog casings, rinsed

Directions:

Set up your meat grinder.

In a large mixing bowl add the turkey meat and the bacon. Toss with the cranberries, salt, pepper, thyme, sage and paprika. Put the seasoned turkey meats and cranberries through the 1/4 inch or small plate of a sausage grinder. Add the maple syrup, roasted garlic puree, stock and cider to the ground meat and mix thoroughly with your hands.

According to your grinders directions stuff the mix into the hog casings and tie off at 4 to 6 inch lengths. Poach the sausages in salted water for about 10 -15 minutes or until cooked through. Let cool in the poaching water and refrigerate. Use as needed.