Turkey Andouille Sausage No Casing |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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There's no andouille sausage available in my area nor do I want to get involved with sausage casings. Plus I wanted to use ground turkey, not pork. So I basically combined a sausage recipe with a poultry meatball recipe. If the measurements seem odd, it's because I scaled them. I haven't made this recipe yet - I was just entering it here for ease of reference but hopefully it will come out okay. Ingredients:
1 1/3 lbs ground turkey |
1 large egg yolk |
5 1/4 ounces buttermilk |
2 1/2 pieces white bread, crusts removed |
1 tablespoon finely minced garlic |
2 teaspoons salt |
1/4 teaspoon fresh ground black pepper, heaping |
1/4 teaspoon cayenne, heaping |
1/4 teaspoon chili powder, heaping |
1 pinch mace |
1 pinch allspice |
1/8 teaspoon dried thyme, scant |
1 teaspoon paprika |
1 pinch bay leaf powder |
1 pinch sage |
1 tablespoon liquid smoke |
1/3 cup cold red wine |
Directions:
1. Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes then combine with the rest of the ingredients.
2. Form into balls (don't overcompact). Brown on all sides in a medium-high skillet - oil sizzling but not smoking - about 10 minutes. If adding to sauce, undercook slightly then, pour off oil but leave brown bits in pan, build sauce, and add back for last 15-30 minutes of simmering.
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