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Sausage rests on a plate.

Jalapeño and Sun-dried Tomato Wild Turkey Thigh Sausage

Jack Hennessy
Turn those turkey thighs into a delicous, tender meal by creating loose or stuffed sausages
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Course Appetizer
Cuisine American
Servings 4 people
Calories 1423 kcal

Equipment

  • 1 Meat Grinder with course and fine grinding plates
  • 1 meat mixer
  • 1 sausage stuffer optional, if stuffing

Ingredients
  

  • 1,349 grams wild turkey thigh meat 3 pounds/70% of meat
  • 578 grams pork fat 20 ounces/30% of meat
  • 120 grams ice-cold puréed sundried tomatoes 6% of total meat
  • 60 grams cold finely diced jalapeños (seeded) 3% of total meat
  • 34 grams kosher salt 0.18% of total meat
  • 6 grams white pepper 0.3% of total meat
  • 6 grams paprika 0.3% of total meat
  • 4 grams nutmeg 0.2% of total meat
  • 3 grams sage 0.15% of total meat
  • 2 grams ground celery seed 0.1% of total meat
  • 1/2 cup ice-cold sherry per 5 pounds/2268 grams of total meat
  • Natural hog casings 32-35 mm
  • Kosher salt
  • Freshly cracked black pepper

Instructions
 

  • Puree sundried tomatoes and diced jalapenos (keep seeds if you want spice) in a food processor with a dozen pulses (until desired texture is reached). Add to the fridge to keep very cold until ready to use.
  • Cut turkey thigh and fat into chunks, ideally when still partially frozen. Put through a coarse grinding plate, add to the freezer if necessary to keep cold, then grind one more through a fine grinding plate. Add to the freezer to get closer to 32 degrees, then prepare to mix.
  • Make sure sherry is 32 degrees when you're ready to begin mixing. Using a meat mixer, add spices as you mix, along with ice-cold sherry. Meat is mixed properly when it is tacky and will stay sticking to your palm in golf-ball size and help upside-down.
  • Place mixed meat in the freezer until ready to stuff. Follow respective casing directions to prepare them, and, once ready to stuff, slide casings onto the stuffer. Load stuffer with cold meat and begin stuffing casings. Carefully pop any air bubbles with a sausage pricker.
  • Spin into links, alternating spin direction with each link to keep them tight. Hang for a few hours in the fridge.
  • To cook, preheat oven to 300 degrees and cook sauages for 30 minutes. Enjoy!

Nutrition

Calories: 1423kcalCarbohydrates: 20gProtein: 5gFat: 146gSaturated Fat: 57gPolyunsaturated Fat: 17gMonounsaturated Fat: 65gCholesterol: 137mgSodium: 3331mgPotassium: 1105mgFiber: 5gSugar: 13gVitamin A: 472IUVitamin C: 32mgCalcium: 56mgIron: 3mg
Keyword Wild Turkey
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