ISO recipe for Turkey Apple Sausages

[Julesong]

My mom has requested Turkey Apple as her sausage that I'm making to bring her for Christmas, so I'm in search of the best recipe(s) you have!

(The other sausages we've made for gifts so far this season are French Merguez, Green Chile Chicken, and a nice Sweet Italian. We started making sausages as gifts because one of our friends is allergic to onions and garlic and was bemoaning that she can never have sausage pizza anymore, so we had to rectify that situation. *grin*)

[wheels]

Vinner did a Chicken and Apple one (here) that could be adapted:

8 lbs chiken thighs
3 cups apple juice
dried apples, 120 grams, diced
Sweet wine (icewine, port or sauternes) 100 ml
Salt, 60 grams
sugar, 52 grams
white pepper, 8 grams
dried sage, 6 grams
ground alspice, 3 grams
dried ginger, 2 grams
cloves, 1 gram
Nutmeg, i gram
cinnamon, 1 gram
strong chicken boillion, 100 ml

Cube chicken with fat and skin, and partially freeze. Boil apple juice until it is reduced to a thick syrup, about 1/2 cup. Cool.

Grind all dried dried spices in coffee grinder. Reconsitute apples in 4 cups warm water. Drain.

Grind chicken on large hole grinder (1/4 inch). Add all other ingredients and mix well. Let sit in fidge 3 hours. I stuffed into 32MM casings (hog or sheep) using the two hole plate of my grinder. If using a dedicated stuffer, regrind with 1/4 inch plate prior to stuffing. Link to 4 inch sausages. ( I made about 28 links.)


I steamed the whole lot gently for 45 minutes then froze. This allows us to thaw, then grill/griddle for color and to warm up (exept I saved a bit for small patties for my youngest daughter/stuffer helper). Split down the middle, into a hot pan with another pan on top.... MMMmmmm!

NOTE: Next time, I might only use half the skin and fat. Double grinding helps with binding, and so may ot need all the fat that US porducers include in their thigh packages.
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Hope this helps

[Julesong]

Oh, it does, it looks great! I think we'll be using that one, thank you!!

[wheels]

Please let us know how you get on.

Phil