| Recipe Title: Turkey Cranberry Sausage Contributed by: Dann_L
Additional Credits for Recipe
| an original recipe by Dan Lorenzo |
Note from the Diva
Originally I made this sausage to roll into meatballs and serve with stuffing or mashed potatoes with turkey giblet gravy because I don’t always want to wait until the holidays or go through the process of roasting a bird. But it can be added to a meatloaf, stuffed into mushrooms or peppers, as a pizza topping or just made into burgers.
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List of Ingredients
3 pounds turkey thighs w/skin (bones removed)
1 lb pork back fat
1/2 cup dried cranberries
10 fresh sage leaves
1 sprig fresh rosemary (leaves removed from stem) about 50/60 leaves
2 tablespoons kosher salt
1 teaspoon fresh ground black pepper
2 TBSP honey |
Preparation
Re-constitute dried cranberries in apple juice for 30 minutes to an hour. Cut cold turkey meat and pork fat into chunks that will fit into the grinder and put into a bowl. Add the cranberries (reserve any soaking liquid). Add the remaining ingredients and toss to distribute the spices evenly. Let the mixture rest in the refrigerator about an hour. Grind through a ¼ or smaller plate. Fry a small patty and adjust seasonings if necessary. Note: add some of the reserved cranberry liquid for more moisture and cranberry flavor. Occasionally I’ll add a little red pepper flakes too.
Sausage is ready to stuff into medium casings or can be used in bulk form.
| Cookbook Category
Pork
Turkey
General Cooking/Prep Method
Soak
Recipe Type - Categories
Sausage Making
Extra Features of Recipe
Difficulty Level-Moderate
Tested & Approved Recipe
Yes! | 
Appetizers