Turkizo Sausage
From otterpond 15 years ago
- 15 to make
- Serves 8
This is a fresh sausage recipe based on traditional Spanish Chorizo seasoning substituting ground turkey instead of ground pork. It is much leaner but the red coloring and warm flavors imparted from the paprika show the heritage of the sausage.
Ingredients
- 1.5 lb. Ground Turkey shopping list
- 1/2 tablespoon Coarse salt: shopping list
- 1.5 cloves Garlic, crushed or finely chopped shopping list
- 1/2 teaspoon Ground nutmeg shopping list
- 1 tablespoon Brown sugar shopping list
- 1 tablespoon Smoked paprika shopping list
- 1 tablespoon Aleppo pepper shopping list
- 1 teaspoon oregano shopping list
How to make it
- Knead the ground meat until all the spices are nicely distributed. I like to shovel in the spices a bit at a time as I'm kneading the meat to assure better distribution. Let the meat chill in the fridge for at least 24 hour before using.
- This sausage must be cooked before eating. I'm just mentioning as I don't want to leave out anything important.
- I made this sausage up in preparation for making vacation food. I will be using the sausage in two ways:
- 1. Simple round sausage patties to go on an English muffin with some nice caso blanco and a fried egg for a fun breakfast sandwich to go.
- 2. Turn the sausage into meatballs with the addition of some bread crumbs, a bit of egg and diced onions. I back the meatballs on cooking parchment in a 375 oven for about 30 minutes. Those meatball will be served up on 6" hoagy rolls, marinara spread over the top and a slice of provolone to cover. Pop that under the broiler and you have a really good meatball sub.
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