Turkey Sausage Recipes

Steps:

• Combine all ingredients and mix well.
• Refrigerate over night.
• Shape into patties and fry until cooked through.

Steps:

• Preheat the oven to 325 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the carrot, scallion whites, chile powder and half of the tomatoes. Cook until the tomatoes release their juices, about 3 minutes. Add the sausage and cook, breaking up the meat, until it begins to brown, about 5 minutes. Add half of the scallion greens and cook until most of the liquid has evaporated, about 5 minutes.
• Meanwhile, put the taco shells on a baking sheet and warm in the oven, about 6 minutes. Mix the mango with the lime juice in a medium bowl; sprinkle with chile powder. Add the remaining tomatoes and the scallion greens and toss.
• Fill the taco shells with the sausage mixture and top with the lettuce, cheese and mango salsa.

Steps:

• Combine the turkey, pork fatback, sage, garlic, chives, pepper, nutmeg, orange zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
• Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve in split toasted buns with spicy brown mustard and grilled red onions.

Steps:

• Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.

Steps:

• Whisk together the fennel seed, sage, salt, pepper, thyme, garlic powder and allspice in a small bowl.
• Place the turkey in a medium bowl, then sprinkle the seasoning blend over it.
• Use your clean hands or 2 forks to gently work the seasoning into the meat, being careful not to overmix.
• It's OK if they are not absolutely evenly distributed throughout.
• Form the mixture into 8 (3 inch) patties. May be refrigerated to meld flavors or frozen for future use.
• Heat half the oil in a medium skillet over medium high heat. Once the oil shimmers, add half the patties; cook until nicely browned on the outside and cooked through, about 3 minutes per side.
• Transfer to a plate; repeat with the remaining oil and patties.

Steps:

• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning, until browned all over, 6 to 8 minutes. Add 1/4 cup water, cover and cook until the sausages are just cooked through, about 2 minutes. Transfer to a plate to cool, then slice into 2-inch pieces.
• Reduce the heat under the skillet to medium; add the butter and caraway seeds and cook, stirring, until the butter is melted. Add the fennel and apple and cook, stirring, until slightly softened, about 3 minutes. Add the sauerkraut and sausage slices and cook, stirring, until the sauerkraut is warmed through, about 3 more minutes. Season with salt and pepper. Top with fennel fronds.

Steps:

• Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute.
• Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil.

Steps:

• Crumble sausage into a large nonstick skillet. Add the onion, green pepper and mushrooms. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, Italian seasoning and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, cook pasta according to package directions; drain. Serve sausage mixture over pasta; sprinkle with cheese.

Steps:

• In a non-stick pan, saute sliced sausage for a minute.
• Add potatoes and onions.
• Stir until potatoes start brown and onions become translucent.
• Keep stirring until potatoes are done.
• Sprinkle with seasoned salt and pepper. Add other seasonings, if desired.
• (If using cast iron pan, add a little olive oil at the beginning!).

Steps:

• Cook sausage in oil until browned; set aside.
• Cook turkey, bell pepper, onions and garlic until the turkey is lightly browned; drain.
• Add tomatoes, salt, pepper, parsley, Creole seasoning and sausage.
• Cover and simmer 20 minutes.
• Add rice and water; cover and cook 20-25 minutes or until rice is tender.

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
• Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
• Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

Steps:

• Melt butter in a skillet over medium-low heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add sausage, pepper, salt, garlic powder, and red pepper flakes. Cook and stir until sausage is browned and crumbly, about 10 minutes.
• Stir in flour until well blended and cook for about 2 minutes. Increase heat to medium and slowly add milk, stirring as you go. Cook and stir until gravy thickens and is heated through, about 5 minutes.

Steps:

• Saute the sausage and onions til brown and onions soft.
• Add the rest of the ingredients and simmer for an hour.
• Serve with a good crusty bread.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a sheet pan with cooking spray.
• Combine bread crumbs, Parmesan cheese, Romano cheese, parsley, basil, oregano, and Cajun seasoning in a bowl; mix until herbs are evenly distributed. Combine minced onion, Cabernet Sauvignon, eggs, and garlic in a second bowl; mix until well combined.
• Mix together ground turkey and ground sausage in a third, large bowl. Add cheese mixture and onion mixture and mix until all ingredients are well combined. Form mixture into 1-inch meatballs and place on the prepared sheet pan.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Place spaghetti sauce in a large saucepan and stir in meatballs until coated. Bring to a simmer over medium heat and cook until warmed through, 5 to 10 minutes.