Another of my sausage recipies.
5 lbs boned turkey meat, both dark and light, including skin
2 tablespoons kosher salt
1 tablespoon ground cumin
1 tablespoon medium ground black pepper
3 tablespoons commercial chili powder
1 teaspoon dried red pepper flakes
6 cloves finely chopped fresh garlic
1 bunch fresh cilantro, chopped (about 1/2 cup)
2 medium sized jalapeno peppers, chopped, seeds removed
1 cup cold dry red wine
1. Cut the meat and skin into small pieces, then grind it through the coarse plate on your meat grinder.
2. Mix the wine, spices and herbs into the ground sausage meat.
3. Grind the sausage mixture once again, this time using the medium plate on your meat grinder.
4. Stuff immediately into casings or package in bulk portions.
Store the finished sausage in the refrigerator for up to three days or package and freeze for up to 3 months.
If you object to using wine in your sausage, you can replace it with 3/4 cup chicken or turkey broth and 1/4 cup cider vinegar.
You can stuff into 32mm natural casings or form into patties, it tastes better after it has had a chance to rest in the refrigerator for 8 to 12 hours. NOTE: This is not smoked. Make it like fresh chorizo.
nepas
NePas...you are a rock star.....just printed your recipe...I'M MAKING THIS....
Quote from: La Quinta on January 19, 2009, 07:33:51 PM
NePas...you are a rock star.....just printed your recipe...I'M MAKING THIS....
COOL ;D ;D
A rockstar like this http://vodpod.com/watch/211646-rockstar
nepas
THANKS Nepas, another to my to make list.
That sounds really good Nepas added to my to do list.
Where's the vinegar? Everytime I make turkey chorizo (I only make it in bulk form) I add a little vinegar to get that Mexican Chorizo tang. Use ground turkey and lots of paprika for color. Usually make it right before sauteing it and adding it to scrambled eggs for a breakfast burrito. I've got to make real chorizo in casings soon - and this recipe looks like one I might use. I like the addition of jalapenoes and the cilantro.
Shakespeare
The Bard of Hot Air
Threadkiller Extraordinaire'
hence the red wine.
nepas
Hey NePas...that video is exactly what I meant!!!! ;D
Quote from: La Quinta on January 20, 2009, 03:13:39 PM
Hey NePas...that video is exactly what I meant!!!! ;D
its my fav music vid ;D
nepas
Hey Nepas if I keep looking at your post my to do list is going to take me 10 years....thanks for yet another great looking recipe.