1 lb GROUND TURKEY, cold
2 drops liquid smoke
1 tsp salt
1-1/4 tsp dried sage leaves
1 tsp sugar
1/2 tsp ground ginger
1 tsp poultry seasonings
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1/8 tsp anise seed, crushed
1/4 tsp fennel seed, crushed
1/4 tsp garlic powder
1/4 tsp dried thyme leaves
1/2 tsp dried oregano leaves
Coriander Pinch
2 Bay leaves
2 Thyme leaves
TURKEY SAUSAGE PREP
Thoroughly mix all ingredients together.
Cover and refrigerate for several hours to allow the flavors to permeate.
Stuff 3-ounces mixture into sausage casings. Let sausage relax on racks over baking sheets in refrigerator.
POACHING SAUSAGE
Bring salted water to boil; add bay leaves and thyme. Lower heat to simmer. Add sausage; poach for 10 minutes until almost cooked. Let cool in poaching liquid.
Cover and refrigerate on sheet pans.
GRILLING
Grill sausage on lightly oiled grill rack. Cook over medium-high direct heat for 8 to 10 minutes, turning frequently, until sausages reach an internal temperature of 165 degrees F.
3-ounce portion Serving Size
160 Total Calories
8 g Total Fat
2 g Saturated Fat
66 g Cholesterol
573 mg Sodium
2 g Total Carbohydrates
18 g Protein