Thanksgiving Sausage


My youngest son's turkey picture. Beautiful, eh?

Thanksgiving in a compact patty. Make enough for one and freeze, or feed the whole family. The things I love about thanksgiving are the basics: tart cranberry orange relish, wild rice dressing, and pumpkin pie. This is not leftover fare people, this is a fresh, flavorful sausage that can bring Thanksgiving to your table anytime. A tart cranberry relish with pumpkin pie spices joins well seasoned ground turkey scented with sage. Make patties, use the sausage as a stuffing mix in, or wrap it in a lettuce leaf for lunch.

I would have a better picture but I can’t get people to stay away from them long enough to take a picture when they’re done.

Ingredients-syrup:

  • 1/4 cup frozen cranberries, chopped or sliced, depending on the size. (You’ll want about 1/4 inch pieces.)
  • Zest and juice from one orange
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cinnamon
  • pinch ground clove (be careful…too much will overpower the other flavors)
  • dash ground nutmeg
  • 1 Tbsp agave

Ingredients-meat mixture:

  • 2 lbs ground turkey
  • 1/4 cup cooked, wild rice
  • 2 Tbsp ground sage
  • 1 tsp garlic powder
  • 1 Tbsp chicken grill seasoning OR poultry seasoning
  • 1/4 tsp pepper
  • salt to taste

To cook or store:

  • 1 Tbsp olive oil
  • Glad Press and Seal(R)

Instructions:

  1. Start with the syrup. Put chopped cranberries through spices in a small saucepan and stir. Boil gently (while you prepare the meat mixture) until cranberries break down and liquid becomes like thick syrup. Stir in agave syrup. Set aside to cool.
  2. Place ground meat in a large bowl. Add all ingredients for meat mixture and cooled syrup. Mix with hands until all ingredients are evenly distributed throughout meat.
  3. Heat a large fry pan then add olive oil. Make a tiny patty and cook to taste for seasoning.
  4. Measure out sausage mixture with 1/4 c measuring cup and form into patties. Cook patty on each side 3-5 minutes or until golden brown and cooked through.

To freeze: use Glad Press and Seal(R) to separate and freeze individual patties.

Makes approximately 16 patties.

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3 responses to “Thanksgiving Sausage

  1. Totally enjoyed this!! it was quite mild on the sauce which is how i like sausages. I would suggest trying to spice it up a little bit more that may just make it totally awesome!! the best things are made by accident good recipe and I will try doing this at home one day because it is so simple.

  2. The thanksgiving sausages were very tasty! I loved the taste and texture of the sausages. It was very appealing to the eye and smelled great! I would suggest that you should add spices to give them more of a kick and flavor. I look forward to trying future recipes.

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