Tuscan-Style Sausage

Ingredients Chicken/Turkey Sausage Master Base*

  • 2 cups 1/4 –inched diced perconia Romano or aged provolone
  • 1 cup diced sun-dried tomatoes
  • 3 tablespoons black pepper
  • 3 tablespoons ground fennel seed
  • 3 tablespoon chopped garlic
  • 1 cup finely chopped Italian parsley
  • 1 ½ cups red wine

Variation: add 1 or 2 tablespoon (to taste) of hot pepper flakes

Instructions Method:
1. Follow instructions for “Chicken/Turkey Sausage Master Base”
2. Measure out the above combinations before adding them into the base. Mix well.
3. Make a small taster patty, cook and taste. Adjust the seasonings if necessary.

Chicken/Turkey Sausage Master Base Recipe
Yield: 12 pounds

  • 7 pounds boned chicken and turkey leg and thigh meat.
  • 3 pounds boned chicken breast meat
  • 1 ½ pounds pork fat cut into 1/4 –inch dice, or 1 cup olive oil
  • 1 tablespoon finely chopped garlic
  • 2 tablespoon coarse grind black pepper
  • 3 tablespoons kosher salt
  • 1 ½ cups wine or ¾ spirits and ¾ cup water

Method:
1. Grind the poultry through a medium or medium/coarse plate and season with the above ingredients.

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