Turrkey Breakfast Sausage

Discussion in 'Poultry' started by fishwrestler, Jan 8, 2012.

  1. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    The wife has been encouraging me to eat better and asking about healthier sausages. I have made her some chicken ones and thought I would give Turkey a try.

    Here are the 5 packages of Turkey thighs I bought at WINCO for a total of 11lbs-7ozs.

    [​IMG]

    I de-boned them all and removed the skin. I was curious as to the loss when de-boning and removing the skin. So weighed it up to calculate the difference. and Got 8lbs-6oz.

    [​IMG]

    Love the new grinder. It actually took longer the get the unit set up and cleaned and put away then it did to grind the meat.

    [​IMG]

    Here are all the ingredients

    Salt                 2 Tbsp

    Sage               1 heaping 1/4 C

    Fennell Seed    3 Tbsp

    Thyme             3 Tbsp

    Black Pepper   3 Tbsp

    White Pepper   1 Tbsp+ 1 1/4 tsp

    Cayenne          1 Tbsp+ 1 1/3 tsp

    Garlic Powder  2 1/8 tsp

    Ground Gloves 1tsp

    Nutmeg           1tsp

    Allspice           1 tsp

    enough water to make a slurry

    [​IMG]

    Mixer out and ready to work.

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    All the ingredientsmade into a slurry then added to the meat.

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    All mixed up and ready for a test fry,

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    The wife and kids loved the flavor. I was going to make them into links for breakfast and parboil them to make them heat and serve when the wife says let just bag it and use in different recipes. Saved me some work.
     

    Enjoy and have a great week.

    Robert
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!!

      Craig
     
  3. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Thanks Craig.
     
  4. awesome was just looking for something like this
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    I am looking for your mixer on sale and cant wait to find one - Awesome recipe - copied for future use
     
  6. venture

    venture Smoking Guru OTBS Member

    Thanks Robert!  Very interesting?

    We buy poultry pretty cheap by today's standards, but there is waste, isn't there?  Then again, are bones for home made stock really waste?

    Your mixer?  What size is it?

    I would like a mixer, but I make small batches.  How did yours work with only  8+ LBS in it?

    Nice grinder, by the way!

    Good luck and good smoking.
     
  7. sprky

    sprky Master of the Pit OTBS Member

    cool fits right in with the YAWYE
     
  8. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Joe,

    Give it a try I was happy with the results.


    On sale right now at Cabelas for $99

    http://www.cabelas.com/product/Cabe...ts&Ntt=mixer&WTz_l=Header;Search-All+Products


    The mixer I have is a 20 lb mixer. I just got it and have been very happy with it. I have done 25lbs in it and the 8 lbs worked out fine,  They are on sale at cabelas for $99

    http://www.cabelas.com/product/Cabe...ts&Ntt=mixer&WTz_l=Header;Search-All+Products
    The grinder is the bomb that thing is only a 1/2 HP and is a beast.

    Thanks for looking

    Robert
     
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great Robert..... Love the toys..................[​IMG]

    Joe
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    looks amazing thanks
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds like a great recipe...Is that a 1/4C Whole Dried Sage leaves, Ground or 1/4C Ground Dry Sage?...JJ
     
  12. slownlow

    slownlow Smoking Fanatic

    Looks great!  Thanks for sharing the recipe. 
     
  13. slownlow

    slownlow Smoking Fanatic


    Looks like it's the dish in the front, right- hand side.  I'm thinking 1/4C Ground Dry Sage.
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Robert!
     

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