turkey sausage #2
- Categories
- Poultry
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground turkey (I use the regular ground turkey; not the ground turkey breast; which makes it too dry) |
| ½ cup | Dry bread crumbs |
| 1 | Egg -or- |
| 2 | Egg whites |
| 1 teaspoon | Salt |
| 1 teaspoon | Dry sage |
| ½ teaspoon | Dry ground thyme (up to) |
| 2 teaspoons | Fennel |
| 2 teaspoons | Caraway seeds |
| ½ teaspoon | Dry red pepper flakes |
From: Mimi & JB Hiller <hiller@...> Date: Mon, 01 Jul 1996 11:13:36 -0700 Mix it up and form into patties. Fry in a small amount of vegetable oil till browned on both side.
If you want to make links without intestines, you could form the links in plastic wrap, wrapped again in foil, then boiled till fully cooked. Unwrap the links and brown in oil.
JEWISH-FOOD digest 223
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .
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