Name: Turkey Sausage #2
Ingredients: 1 lb Ground turkey (I use the regular ground turkey; not the ground turkey breast; which makes it too dry); 1/2 c Dry bread crumbs; 1 Egg -or-; 2 Egg whites; 1 ts Salt; 1 ts Dry sage; 1/2 ts Dry ground thyme (up to); 2 ts Fennel; 2 ts Caraway seeds; 1/2 ts Dry red pepper flakes

The resurrection body…is more than simply the putting on of a garment: it is the putting on of a garment over another. The picture is that of the heavenly body being put on like an outer vesture or topcoat, over the earthly body, with which the Apostle is, as it were, clad, so as not only to cover it but absorb and transfigure it. The assumption of the resurrection body, therefore, is not a creation ex nihilo, as if it were totally unrelated to the past, but is simply the fulfillment of a spiritual process which began with regeneration. We do not receive so much a new and different body as do we get the present one changed. Thus there is an element of both continuity and discontinuity (cf. Phil. 3:20-21; 1 Cor. 15:53: “This corruptible must put on incorruption and this mortal must put on immortality;” see also 2 Pet. 3).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Jewish	Poultry	4	Servings

INGREDIENTS

1	lb	Ground turkey (I use the regular ground turkey; not the ground turkey breast; which makes it too dry)
1/2	c	Dry bread crumbs
1		Egg -or-
2		Egg whites
1	ts	Salt
1	ts	Dry sage
1/2	ts	Dry ground thyme (up to)
2	ts	Fennel
2	ts	Caraway seeds
1/2	ts	Dry red pepper flakes

INSTRUCTIONS

From: Mimi & JB Hiller <hiller@smartlink.net>
Date: Mon, 01 Jul 1996 11:13:36 -0700
Mix it up and form into patties.  Fry in a small amount of vegetable oil
till browned on both side.
If you want to make links without intestines, you could form the links in
plastic wrap, wrapped again in foil, then boiled till fully cooked.  Unwrap
the links and brown in oil.
JEWISH-FOOD digest 223
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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