Since beef and pork are often against dietary rules or religious beliefs, it is a good idea to learn how to make turkey sausage. This type of sausage is healthy and versatile and can be used interchangeably with sausage made of other meats.
Things you will need to make turkey sausage:
- Ground turkey
- Garlic clove
- Onion powder
- Fennel seeds
- Crushed red pepper flakes
- Chili powder
- Black pepper
- Large bowl
- Small bowl
- Place the ground turkey in a large bowl. About two pounds of turkey is a normal amount to make turkey sausage recipes of almost any type.
- Mix the seasonings in a small bowl. For two pounds of turkey, you will need a clove of minced garlic, one-eighth teaspoon of fennel seeds, two teaspoons each of cayenne and onion powder, one teaspoon each of crushed red pepper, dried oregano and paprika, one-half teaspoon of salt, one-fourth teaspoon each of marjoram, thyme, and black pepper, and six teaspoons of chili powder.
- Toss the turkey and seasonings in the large bowl. Make sure you coast the turkey well with the seasoning mixture, and avoid clumps of seasonings—a hunk of garlic would be an unpleasant surprise when you bite into a sausage patty later.
- Cover and refrigerate the turkey sausage mixture overnight or up to 24 hours. Wrap it tightly or store it in a sealed container and place it on the bottom shelf of the refrigerator. Refrigerators should be set to remain 40 degrees or below for food safety, according to the United States Department of Agriculture Food Safety and Inspection Service.
- Shape into sausage patties and cook in butter immediately. Turkey meat tends to stick to the pan otherwise.
- Refrigerate as much of the raw turkey sausage as your family can consume in two days. Package the rest for the freezer; it may be kept frozen for up to up to three months.
Experiment with the seasonings, using less crushed red pepper flakes and cayenne if you prefer a milder sausage.
The patties can either be made by forming one-inch meatballs and flattening them, or by placing the meatballs in a slider press for perfect patties every time.
Never leave poultry out longer than two hours; it should be kept refrigerated and not allowed to touch or drip onto other foods to avoid salmonella contamination. Poultry that has been mishandled in the raw state is still unsafe to eat, even if it has been properly prepared.
Remember to wash your hands thoroughly with soap and water after touching raw poultry.
Turkey sausage should be cooked to a minimum internal temperature of 165 degrees Fahrenheit.
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