Turkey Sausage

Turkey Sausage

It was only when we needed freezer space just before Christmas that I remembered that we'd bought a large turkey when they were selling them off after last Christmas! The time had come to use it up - there was 10lb of meat once I'd boned it.

I was confident that some of the Chicken recipes I'd seen over the years could be easily adapted for Turkey. I was so confident that I didn't do the small trial batches I would normally do when developing a recipe. How wrong I was proved to be; talk about 'pride comes before a fall', we hated them!

The two (badly stuffed!) sausages pictured above are Turkey, Spring Onion and Chilli, which also included some garlic and fresh ginger; and Turkey, Spinach and White Stilton, an adaption of one with Feta to make it more local. Whether the turkey was 'past it', or whether chicken and turkey aren't as interchangeable as I thought they were, I don't know. What I do know is no-one liked them.

Oh well, back to the drawing board.

Now, the Turkey 'Ham' that I made at the same time? Now that's another story...


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There are six comments

Merv

There will always be a willing dog within a few doors around you who would be very happy with experimental fails, hope they didn’t go completely to waste

Merv, - 04-01-’16 15:16
Phil

Very true Merv – my daughter has two of them!

Phil, - 05-01-’16 13:35
simon

hey phil

dont feel so bad!
i bought a free range fresh turkey for chrristmas (not cheap) and thought i would go down the sous vide route of stuffing and rolling , sous vide it then deep fry to crisp up the skin

ended up with a garlic turkey kiev which tasted awful and no back up turkey either! its not been mentioned in this house since christmas day

if you aint done it dont risk it in bulk is now my motto (now includes christmas)

simon, - 17-01-’16 16:44
Phil

It’s comforting to know that I’m not the only one!

Now, repeat after me: “Never try a new recipe at an important event!”

Phil, - 18-01-’16 13:58
Brian Smith

might have been the fresh ginger as I believe it can play havoc in the chemistry of things

Brian Smith, - 30-01-’16 12:27
Phil

Hi Brian

Thanks for posting. Yes, I don’t think that the fresh ginger helped.

Phil, - 01-02-’16 14:07

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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