Introduction to Sausage Making – 11 – Let’s Play Chicken

Chicken and Turkey Sausages.

Recipes: Turkey or Chicken Sausage, Turkey and Sun-Dried Tomato Sausage

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It’s hard to say, but I’ll hazard a guess that chicken and turkey sausages were popularized in this country by the low-fat craze. No matter- –  they can be quite tasty.

We’ll use market-ground turkey or chicken, but when you get your grinder, you can roll, er, grind your own. Poultry is particularly susceptible to salmonella, so use gloves and wash the poultry thoroughly before using. I find that thigh meat has the best flavor. You will want to de-bone thighs and cut everything into one-inch or less chunks, to include the skin. (The fat contained in the skin is essential.) Keep everything cold while you prepare it. Partially freeze the meat, and especially the skin, before you grind it.

If you are using market ground poultry, try to get some with a reasonable amount of fat in it. Failing that, you might consider adding a little pork fat. (It’ll boost the taste.) To find out, make the recipe as noted below, fry up a small patty, and if it’s dry or mealy, try adding some pork fat. You can use bacon, but if you do, cut the salt amount.

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Here’s one from Peery & Reeves’ “Home Sausage Making,”page 178, titled

Turkey or Chicken Sausage – http://sausageswest.com/wp-content/uploads/2014/12/Turkey-or-Chicken-Breakfast-Sausage.pdf

  •   (2. tsp) .…12.0 gm (1.26%) ……..salt (non-iodized) ……………
  •  …………..…2 lbs (95.20%) …….Poultry-turkey (6% fat)) ……
  • ……………30.00 ml (3.15%) …….wine (dry white) ……
  • (1 1/8 tsp) …2.4 gm (0.25%) ……pepper (black) ……
  • (1/8 tsp) ……0.2 gm (0.02%) ……marjoram (dried) ……
  • (1/3 tsp) ……0.5 gm (0.05%) ……thyme ……
  • (1. tsp) ……..0.7 gm (0.07%) ……sage ……

Good breakfast sausage. Patties are fine. Like most chicken and turkey recipes, these contain quite a bit of water and different sorts of proteins than pork or beef, so they don’t firm up much when worked. If your patties come apart, try adding the sausage to the frying pan in the form of balls, pressing them flat as they begin to cook and firm up.

Turkey and Sun-Dried Tomato Sausage – Italian Turkey & Sun Dried Tomato (Aidells)

  •  (4.02 tsp) 24.0 gm (1.33%) ……………6.9 gm …….salt (non-iodized)
  • ……………1.6kg (87.96%) …………….454 gm (1 lb) Turkey
  • (1.0 tsp) …4.2 gm (0.23%) ……………..1.2 gm ……table sugar
  • (60. ml) ….60. gm (3.32%) ……….……..17 ml …….wine (dry white) 1/4 cup
  • ……………86. gm (4.76%) ……………..25 gm ……Tomatoes (sun-dried) 1/3 cup packed in olive oil
  • (9.0 tsp) …22.5 gm (1.25%) ………..….6.4 gm ……garlic (fresh)
  • (6.0 tsp) …12.0 gm (0.66%)…………….3.4 gm ……fennel seed (whole)
  • (3.1 tsp) …..6.5 gm (0.36%) …………….1.9 gm ……pepper (black)
  • (1.0 tsp) …..2.3 gm (0.13%) …………….0.7 gm ……pepper (red crushed)

Based on Bruce Aidells’ “Complete Sausage Book,” p. 85, Ten Speed Press, 2000. No nitrite, so do not smoke.

If making patties, sear on both sides so they’ll hold patty form, then freeze. To eat, thaw, then re-fry or nuke. Consider reducing liquid somehow, or perhaps adding a binder such as dried milk or protein concentrate. These patties are VERY moist, due to the turkey.

If I were to pick a sausage recipe typical of Aidells’ work, I’d probably pick this one.  …very “California new age.”  …very tasty, as well.

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