Maybe you bought a little too much turkey this year and decided to set some aside. Or maybe you bagged yourself a wild turkey this fall hunting season. Or you just really like turkey. In any case, this is the sausage for you: Turkey freshly ground with a Weston Grinder, mixed with cranberries, nutmeg, and a variety of other good fall seasonings, then stuffed into Weston Collagen Casings with a Weston Sausage Stuffer. We boiled ours then browned them in a skillet and served them with a little leftover cranberry sauce.
Yield: About (4) 6" Links
- Ingredients -
3 cups (24 oz) fresh cranberries
1/2 cup water
2 lbs turkey meat, removed from bones
3/4 lbs pork fatback, cubed
2 tablespoons white wine vinegar
1 tablespoon kosher salt
3 tablespoons brown sugar
1/2 cup dry non fat milk
1 teaspoon white pepper
3/4 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon thyme
3/4 teaspoon cinnamon
3/4 teaspoon marjoram
1/4 teaspoon ground cloves
- Tools -
Weston 10 Piece Game Processing Knife Set
Weston Meat Grinder
Weston Meat Lug
Weston Sausage Stuffer
Weston Sausage Casings
In a medium saucepan, bring the 1/2 cup water to a boil, pour in the cranberries, then reduce heat to a simmer. Continue to simmer cranberries until they have popped and are soft. Remove from heat, allow to cool, then chill in the refrigerator.
Use the
Weston 10 Piece Game Processing Knife Set to remove the turkey meat from the bones and remove any gristle, if needed.
Grind together the turkey and fat with a
Weston Meat Grinder with the medium grinding plate. In a
Weston Meat Lug, hand mix the ground turkey with the remaining ingredients and 2 cups of cranberries.
Load the mixture into a
Weston Sausage Stuffer with a
Weston 33mm Collagen or Natural Hog Casing threaded over the funnel. Crank the handle to fill the casing - twisting, tying, and cutting the sausage every six inches.
Bring a pot of water to a
gentle boil. Boil the sausages for five minutes or until the meat turns white. If you boil them too rapidly or leave them in too long, you will end up with a rubbery texture or burst casing.
Finish the sausage by browning it in a skillet over medium heat in olive oil. (alternately, you can of course grill the sausage or smoke it in a
Weston Propane Smoker)
Serve with the remaining cup of cranberries.
