Turkey sausage

Discussion in 'MichiganTurkey.com' started by Flight of the arrow, Apr 20, 2020.

  1. Flight of the arrow

    Flight of the arrow Premium Member

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    Found a recipe on line and thought I would give it a shot, made almost 3 pounds will give it a taste test in the morning.
    Flight
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  2. Sprytle

    Sprytle Premium Member

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    SOOOOO....How is it??
     

  3. Flight of the arrow

    Flight of the arrow Premium Member

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    It went into the freezer, was going to try it this morning but didn’t , maybe tomorrow.
    Flight
     
  4. Craves

    Craves

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    I made homemade venison sausage once, and cooked it the same day...it was brutal.

    Threw the rest in the freezer. Got it out several weeks later, defrosted it, and ate it...delicious!

    You might want to let it age for awhile before trying it.
     
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  5. Flight of the arrow

    Flight of the arrow Premium Member

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    I kind of thought that, but why would it make a difference?
    Flight
     
  6. Cat Power

    Cat Power

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    please share recipe
     
  7. Flight of the arrow

    Flight of the arrow Premium Member

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    Cat Power likes this.
  8. Flight of the arrow

    Flight of the arrow Premium Member

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    I also used what I had for pork fat, that was bacon and they say bacon makes everything better, we shall see.
    Flight
     
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  9. Craves

    Craves

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    I think it gives time for the spices to work into the meat.
     
  10. Flight of the arrow

    Flight of the arrow Premium Member

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    Time to try the turkey sausage.
    Flight
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  11. Flight of the arrow

    Flight of the arrow Premium Member

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    Way to salty..... I’m not a big salt guy, so my wife is going to fry it up in some potatoes. She says that will draw out the salt, she is making it into a hash with eggs peppers onions sausage and potatoes.
    Flight
     
  12. Flight of the arrow

    Flight of the arrow Premium Member

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    I tried the hash and that’s the ticket.
    Flight
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  13. Gamekeeper

    Gamekeeper

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    Just a tip.
    For ALL future sausage makers out there,

    Scale your mix down to a 2oz portion before seasoning.
    Season the ground meat per the recipe.

    Fry a glob and taste it.

    BEFORE you make 20lbs of wretchedly salty sausage.

    Been there done that.

    Most commercial mixes have far too much salt in them for me.
    The LEM Italian and breakfast sausages are prime examp!we of too too salty.
     
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  14. 22 Chuck

    22 Chuck

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    Most all recipes could have the salt reduced by 50-60% IMO.

    I see some fat is added cause Id think it would be DRY without.
     
  15. Gamekeeper

    Gamekeeper

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