Cleaning out the freezer.

[WNCTracker]

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!

[Rapscallion Vermilion]

Those look awesome.   Do you have a recipe you can share    ?

[mgm1955]

 

[trad bow]

Looking good.

[tomstopper]

 

[OldSchool]

It does look good. I've never made turkey sausage, but I'm gonna have to try some now.

Bob

[jepcho]

Definitely looks tasty!  Wondering if you're interested in sharing the recipe?

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[chadly]

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. 

[WNCTracker]

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.

[Rapscallion Vermilion]

Thanks!

[Stickbow98]

Thanks John, can't wait to try it! Sounds (and looks) delicious!! 

[OldSchool]

Thank you John.

Bob

[southern_leo]

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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[WNCTracker]

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.

[J-Shaped]

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.