8 legs and thighs. Never done this before. This is just about the best breakfast sausage I've ever had. I've been missing out!
Those look awesome. Do you have a recipe you can share :) ?
:icon_thumright: :icon_thumright:
Looking good.
:icon_thumright: :icon_thumright:
It does look good. I've never made turkey sausage, but I'm gonna have to try some now.
Bob
Definitely looks tasty! Wondering if you're interested in sharing the recipe?
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Quote from: Rapscallion Vermilion on February 07, 2016, 06:08:41 PM
Those look awesome. Do you have a recipe you can share :) ?
I've ground turkey several times just to make more meat and it's been great. However this looks tasty. Please add recipe if possible.
Italian style breakfast sausage
1lb turkey leg meat
2 tsp sage
3/4 tsp salt
1 tsp black pepper
1 tsp thyme
1/4 tsp marjoram
1 tsp fennel seeds
1/4 tsp white pepper
1/4 tsp garlic powder
1/8 tsp cayenne
1/8 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp allspice
3 slices bacon (not thick cut)
Coarse grind the turkey and bacon mix with hands. Then add in all ingredients and thoroughly mix with hands. Re grind with fine grinding plate. Either make patties or fill into natural casings.
Thanks!
Thanks John, can't wait to try it! Sounds (and looks) delicious!! :drool:
Thank you John. :icon_thumright:
Bob
John your the man for sharing. You had me hooked when I saw bacon in the mix! Your a breakfast sausage mastermind!
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Quote from: southern_leo on February 09, 2016, 07:59:19 AM
John your the man for sharing. You had me hooked when I saw bacon in the mix! Your a breakfast sausage mastermind!
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Ha thanks. Next time I'm using either hog jaws or pork belly to see how it goes.
I've processed all of my own game for many years and make my own sausages of various types (breakfast, Italian, bratwurst, summer, etc.) primarily from venison. I've made breakfast sausage from wild turkey a few times now, and as you stated, it's delicious.
Last time I made some I used a 60/40 mix of (gasp) ground breast meat/ground pork shoulder and it was outstanding. I've got some legs/thighs set aside for the next batch I make, and may have to try doing the links like you did.
I enjoy the processing and making my own stuff almost as much as the hunt itself. Kind of brings it full circle and seems to be lost on a lot of the younger generation, which I find unfortunate.
Nice job and thanks for sharing the recipe.
Nice!
Mixed up a batch today with some store-bought ground turkey just to try out the recipe.
:z-winnersmiley: "BAM!!" That's good stuff right there.... I don't care who you are!! :drool:
Can't wait to start saving the legs starting this Spring for some REAL "Strutter Sausage!"
Thanks again, John...
Good Hunting,
Ron
Quote from: Stickbow98 on February 12, 2016, 05:46:51 PM
Mixed up a batch today with some store-bought ground turkey just to try out the recipe.
:z-winnersmiley: "BAM!!" That's good stuff right there.... I don't care who you are!! :drool:
Can't wait to start saving the legs starting this Spring for some REAL "Strutter Sausage!"
Thanks again, John...
Good Hunting,
Ron
my previously vegetarian wife and all three kids would agree. Is a combo of 3 recipes I had. The links are a little dry so I'd put more bacon in if making links. It's perfect as is for patties. Glad you tried it!
Opening up an old thread. I pulled out my spring thighs and I plan to make this recipe tomorrow. I'm really excited to try it out. I'm a bit of sugar junky to point of even adding a tbls of brown sugar to a lbs of burger when making patties for the grill. Would this be okay with this recipe? Again really excited to try something new. If I get no response I will give it a go and let you know. ;D
That really looks good, i will have to make some...
Quote from: chadly on October 17, 2016, 08:48:25 PM
Opening up an old thread. I pulled out my spring thighs and I plan to make this recipe tomorrow. I'm really excited to try it out. I'm a bit of sugar junky to point of even adding a tbls of brown sugar to a lbs of burger when making patties for the grill. Would this be okay with this recipe? Again really excited to try something new. If I get no response I will give it a go and let you know. ;D
I think you would be fine doing that. Or maybe try some dark karo syrup or kings syrup. I do that with my deer salami.
Recipe update: if you're going to stuff the sausage and freeze it needs more bacon. If your going to make a small batch and eat fresh it's perfect. If your going to freeze patties I would add extra bacon and a bit more salt. Good luck!
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Turned out well. :jackson:
Great, how much sugar and fat did you end up using per lb of thigh?
I had 4.4 lbs of leg and thigh meat. I added 2lbs of bacon just because you cant have too much bacon. However, it did not need that much bacon. I added 3 tbl spoons of brown sugar. One observation I noticed while digging out all the spices was there are different forms of the spice. Coarse ground , not ground ,and fine. If the recipe wanted coarse and I used fine then I would be putting in more of that spice. I think that happened because it has to much something but I'm not sure of what. Either way I used the patty press and have 28 patties in the freezer. We ate four as they came out of grinder straight to the pan. They were excellent. I know many people who toss the legs and thighs. I'm going ask them to save for me. The grinder makes everything tender.
Quote from: chadly on October 18, 2016, 12:57:25 PM
One observation I noticed while digging out all the spices was there are different forms of the spice. Coarse ground , not ground ,and fine. If the recipe wanted coarse and I used fine then I would be putting in more of that spice. I think that happened because it has to much something but I'm not sure of what.
You're totally right!
Figure out what was too much and let me know. Nothing better than a recipe work in progress.
1lb turkey leg meat
2 sage (rubbed)
3/4 tsp table salt
1 tsp fine ground black pepper
1 tsp dried whole thyme
1/4 tsp dried whole marjoram
1 tsp whole fennel seeds
1/4 tsp ground white pepper
1/4 tsp garlic powder
1/8 tsp ground cayenne
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground allspice
5 slices bacon (not thick cut)
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