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Recipe: Turkey Sausage

Main Dishes - Chicken, Poultry


* Exported from MasterCook *

Sausage with Variations

Recipe By : Southern Living-1992 Annual Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Pork
Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Meat Mix
4 pounds boneless, skinless turkey breast
2 pounds boneless pork loin
2 tablespoons browning-and-seasoning sauce
1 teaspoon salt

Chorizo
1 pound Basic Meat Mix
1/4 cup white vinegar
1 tablespoon dry sherry
2 teaspoons paprika
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
pinch ground coriander
pinch ground ginger
1/2 teaspoon browning-and-seasoning sauce
2 cloves garlic -- crushed
1 yard sausage casing
1/2 cup water

Kielbasa
Hickory chips
1 pound Basic meat mix
4 ounces low-fat ground beef
1 clove garlic -- crushed
1/2 teaspoon finely chopped onion
1 1/2 teaspoons ground coriander
1/2 teaspoon ground mace
1/2 teaspoon sugar
1 1/8 yard sausage casing

Italian Sausage
1 pound Basic MEAT mIX
1 teaspoon fennel seed
3/4 teaspoon coriander seeds -- crushed
3/4 teaspoon dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 yard sausage casing
Veg. cooking spray

Andouille
1 pound Basic Meat Mix
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground marjoram
1/4 teaspoon dried thyme
dash ground bay leaves
1/8 teaspoon minced garlic
1 tablespoon dry white wine
1 yard sausage casing
1/2 cup water

1. Basic Meat Mix: Position knife blade in food processor bowl; add half the turkey, pork, and seasonings. Process until smooth. Repeat procedure with remaining ingred. Yield 6 pounds.
2. Chorizo: Combine the first 14 ingred.; divide into four (4oz) portions. Cut casing into four (8") pieces; slip one end of each casing over sausage funnel tip. Force each portion through funnel into each casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 min. Uncover and cook over med heat 5 min. or until browned, turning occasionally. Yield 4 servings.
190 cal, 4.9g fat, 3.7g carb, 0.8g fiber, 88mg chol, 174 mg sod.
3. Kielbasa: Soak chips in water 1 hour; drain. Wrap chips in foil, and make several holes on top and sides of foil. Light a gas grill on one side; place foil-wraped chips directly on hot coals. Place grill rack over chips, and place a pan of water on rack. Let burn 10-15 min. Position knife in food processor bowl; add Basic Meat Mix and next 6 ingred. Process until smooth, stopping once to scrape down sides. Divide into five (4oz) portions. Cut casing into five (8") pieces; slip one end of each casing over sausage funnel tip. Using the handle of wooden spoon, force each portion of of meat mixture through funnel into each casing; twist ends. Arrange sausages on prepared grill rack opposite water; cook, covered, 45 min. or until inter temp. registers 170 degrees, turning occasionally. Yield 5 servings: 170 cal, 28.6g pro, 5.1g fat, 1.4g carb, 0.1g fiber, 85mg chol, 174mg sod.
4. Italian Sausage: Combine first 7 ingred.; divide into four (4oz) portions. Cut casing into four (8") pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into casing; twist ends. Coat a large nonstick skillet with cooking spray. Place over med. heat until hot. Cook sausage until browned, turning occasionally. Yield 4 servings: 174 cal, 31.3g pro, 4.6g fat, 2.1g carb, 0.9g fiber, 88mg chol, 304mg sod.
5. Andouille: Combine first 8 ingred.; divide into four (4oz) portions. Cut casing into four (8") pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 min. Uncover and cook 5 min. or until browned, turning occasionally. Yield 4 servings: 174 cal, 30.3g pro, 4.4g fat, 1.3g carb, 0.1g fiber, 88mg chol, 162mg sod.

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MsgID: 05692
Shared by: Terry,Tx
In reply to: ISO: Turkey Breakfast Sausage
Board: Healthy Cooking at Recipelink.com
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Reviews and Replies:
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  karen sue
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  Terry,Tx
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  Kathy
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