Turkey Sausage in the making

Discussion in 'Turkeys' started by Steve_of_sandspoultry, Nov 26, 2010.

  1. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    We have been collecting pieces and parts from processing turkeys for a couple months now to make some turkey sausage and the "plan" is to make an Italian type sausage. We have 15 pounds of deboned turkey thighs and giblets. For the spices I don't really measure but do a mix and taste as we go. So far the spices are salt, black pepper, white pepper, whole anise seed, ground fennel seed, hot pepper powder, garlic powder, basil, oregano, 3 crushed bay leaves. The meat is layered in the tupperware with the spices covering each layer. It's still partly frozen so it will rest in the fridge overnight. Tomorrow will be a course grind and taste test then hold over night again and put in the casings on Sunday. So look for an update each day.

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    Steve
     
    Last edited: Nov 26, 2010
  2. sonew123

    sonew123 Poultry Snuggie

    25,007
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    Mar 16, 2009
    onchiota NY
    [​IMG] I wish I lived near you Steve! that sounds and looks like it will be amazing!!! and healthy to boot!
     
  3. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    Quote:ROAD TRIP! just started a fire in the fireplace, come on down.

    Steve
     
  4. sonew123

    sonew123 Poultry Snuggie

    25,007
    68
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    Mar 16, 2009
    onchiota NY
    Quote:ROAD TRIP! just started a fire in the fireplace, come on down.

    Steve

    Shoot one of these days I might just do that! LOL I helped process 24 turkeys On sat-I might be a big help around your place :) hahaha
     
  5. ColbyNTX

    ColbyNTX Chillin' With My Peeps

    May 2, 2009
    Woods, TX
    Does the rum go in the mix or just in Coke! Sounds good. We have so many wild hogs, we never make turkey sausage. Mixes up well with deer.
     
  6. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    Quote:That's for egg nog - 'tis the holiday season you know. [​IMG]

    Steve
     
  7. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    Just finished the 1st grinding of the meat, it was ground thru a 3/4 inch plate and back in the fridge until tomorrow to let the spices blend. We sampled some and it looks like it's going to be a very lean/dry type sausage. That's fine with us, if you wanted to make it less dry you would need to add fat of some type.

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    It does make the kitchen smell sooooooooooooooo good. I could just see my German ancestors watching and either smiling or saying "you are doing it all wrong" lol

    Steve
     
  8. patman75

    patman75 Chillin' With My Peeps

    [​IMG]
     
  9. Steve_of_sandspoultry

    Steve_of_sandspoultry Overrun With Chickens

    Today was stuffing day. [​IMG]

    The stuffer

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    stuffed

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    ready for freezer

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    Guess what's for dinner tonight? Slow cooked some on the smoker grill, fresh mustard greens from the garden, homemade bread over pasta.

    you have to wait for those pics. [​IMG]

    Steve
     
  10. daisychick

    daisychick Incubator Tetris Master Consultant

    Feb 8, 2009
    Colorado
    That looks so yummy! Seeing the pics reminds me of when I was little and my German Grandparents let me help make Brauts, it was so fun. Maybe someday I will try to make turkey sausage. But I have to get some turkeys first....so hurry up Spring so I can get some eggs! [​IMG]
     

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