www.sausagemaking.org

We have lots of spare turkeys this year on the farm so am considering making up a turkey sausage.
Am leaning towards a weiswurst style of sausage....
Any ideas but not on a chrismas theme gratefully acknowledged
I enclose my very popular

pheasant, cranberry & chestnut sausage

3kg pheasant leg meat
2 kiloss fat pork
200ml dark dry sherry
250g roughly chopped cooked chestnuts
zest 2 oranges
500 candid cranberries roughly chopped
80g salt
20g freshly milled black pepper
5g salt petre
2g cinamon
2g mace

thoughts?