Low fat and low sodium with GREAT taste.
This recipe evolved over the last 20 yrs. in an attempt to minimize fat and sodium in sausage while retaining the taste and aroma. The texture is also important. This blend is a good compromise - I think you will enjoy it. Low fat sausages don't work well in casings; avoid the trouble by just making patties. They are more convenient in preparation and cooking.
This recipe makes 48 - 55 patties of about 3 oz. each. About 10 lbs. of meat is required.
6-7 lb. of lean boneless pork rolled roast or loin.
Slice into 1" strips and partially freeze to facilitate
grinding.
3-4 lb. Grocery store ground turkey
Roughly mix the above items in a large bowl.
8 T. dry sage
4 T. dry thyme
2 T. coriander
2 T. Adolph's meat tenderizer without MSG
2 T. Coarse ground black pepper (more or less to taste)
Mix thoroughly. Refrigerate at least 2 hours.
Fry up a small "test patty" to assess seasonings.
On trays covered with plastic wrap
Measure the sausage out using a medium ice cream scoop.
flatten to about 1/2" thick under a layer of plastic wrap.
Freeze so individual patties can be separated. After 24 hr. break apart.
Store in zip-loc bags.
Experiment with the spices. I often include a "taste" of hot peppers.
Page updated June 2002