| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Brandy |
| 1 |
tb |
Chopped fresh thyme -or- |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Ground cloves |
| 1/4 |
c |
Finely minced onion |
| 1/2 |
ts |
Ground white pepper |
| 1/2 |
ts |
Salt |
| 4 |
oz |
Bacon |
| 1 1/2 |
lb |
Ground turkey; see note |
| 6 |
|
Egg whites |
| 2 |
|
Feet sausage casings |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com>
Date: Mon, 13 May 1996 14:23:34 -0700
NOTE: For this sausage, the turkey should be 2 parts dark meat to 1 part
white meat. Ground turkey from the supermarket works well in this recipe.
COMBINE BRANDY, THYME, CLOVES, onion, pepper and salt in a small saucepan
and place over medium heat. Cook 3 minutes, then scrape into the bowl of a
food processor. Add the bacon and puree until smooth. Place the mixture in
a mixing bowl, add the ground turkey and egg whites and mix well. Stuff the
mixture into casings or form into patties. Grill or cook sausages and serve
immediately.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #82
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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