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Making Home Made Sausage Patties

post #1 of 8
6/19/07 at 9:39am
Thread Starter 
The Penzys catalog has some sausage seasonings, none of which interest me too much, but I would like to make some turkey sausage patties to stick in the freezer. Can anyone provide some seasoning suggestions for a mild and hot sausage patty?

Shel
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post #2 of 8
6/19/07 at 10:41am
If I were making turkey sausages, I'd use the thighs with the fat attached. Otherwise it will be too lean.

For a pound of ground turkey to make a mild sausage.

1 large clove garlic minced
1/4-1/2 teaspoon rubbed sage to taste
1/4 teasoon dried thyme
1/2 teaspoon salt, smoked salt would be good
1/4 teaspoon pepper

Mix well, fry a tiny bit and taste to see how it matches your taste and correct seasoning to taste. Let this stand in the refrigerator a few hours for the flavors to blend, then freeze.

My family doesn't do hot real well yet as the kids are still young. I'm working on them.

But I'd start with the above recipe. Proceed to spice it up with about 1/4 teaspoon of cayenne or ground dried chipotle. Add another clove of garlic and taste. I suspect a little extra sage would help balance the flavors with the heat. Perhaps a dash of worcestershire for some complexity.

Phil
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post #3 of 8
6/19/07 at 11:22am
Shell, are you planning on grinding your own, as Phil suggests? If not, don't frustrate yourself.

For sausage you want to work through the medium to course blades on your grinder. Commercial ground turkey has gone through the fine blade, is won't work. It's more of a forcemeat than a sausage.

Adding insult to injury, you'll then have to overwork it as you try and mix in the herbs and spices.

For any sausage, best results are obtained by spreading the herbs/spices on the chunks of meat before they go through the grinder. Then grind it. This assures that the spice mixture is evenly distributed.

For sausage you also needs small pieces of fat. Again, that's why you use the medium or coarse blades, so that the fat isn't chopped too small.

There are several good books available on sausage making. I recommend you read one of them before embarking on the facinating voyage that sausage-making can be.
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post #4 of 8
6/19/07 at 11:26am
Thread Starter 
No, no no ... I'm just going to add spices and herbs to pre-ground turkey. I just wanted some ideas about how to season the meat. I've searched the web as well, and think I've a pretty good idea - grabbed about 20 recipes and from that I should be able to figure out a seasoning blend that'll be satisfactory.

Thanks for jumping in ....

Shel
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post #5 of 8
6/19/07 at 11:29am
Thread Starter 
Thanks - I'll not be grinding my own, but will be using fresh-ground turkey from the local poultry guy. It's 60/40 dark/light meat - works fine for me. Of course, I can get all thigh as well, but I want to try the blend first.

Shel
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post #6 of 8
6/19/07 at 5:00pm
I'll be interested to see what you come up with for a flavor profile, Shel. I adore sausage and would like to try making my own, too.
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post #7 of 8
6/20/07 at 11:14am
Thread Starter 
Yeah, me too ... it always takes me ages, and many failures, to create a decent recipe.

Shel
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post #8 of 8
6/21/07 at 9:44am
If you haven't already, get Michael Ruhlman's book Charcuterie. If not the definitive work, it's certainly a very good one. Tons of recipes and tips for all kinds of sausages.

It's about $24 on Amazon (but you'll have to buy something else to get free shipping.) If you don't have it, get McGee's On Food.... The two will set you back $49, postpaid. I just did that- McGee as a birthday gift for my son, and the other for me.:)

Mike :chef:
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