1 1/2 pounds ground turkey (85 percent lean)
1/4 cup finely chopped fresh sage
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup ground pecans
1 tablespoon brown sugar or honey
Oil for cooking
- Two nights before you want to make the sausage, wrap the ground turkey in cheesecloth and place in a large colander or sieve. Place this in a large bowl in the refrigerator and cover with aluminum foil or plastic wrap to prevent the meat from drying out. Allow excess blood to drip from meat.
- The next day, discard the blood. Mix the meat, sage, pepper, salt, pecans and sugar or honey together. Cover and put mixture in the refrigerator.
- When ready to cook, heat a large heavy-bottomed skillet over medium heat. Add just enough oil to cover the pan bottom. Using an ice cream scoop, divide the mixture into patty portions and place in the skillet.
- Flatten the patties with the back of a spoon or spatula to the desired thickness. When the underside of the patties have a crusty brown texture, flip them over and continue frying until done.
Servings: 6. Serving size: 2 patties. Per serving: 250 calories, 19.8 g protein, 16.5 g fat, 3.8 g carbohydrates, 1 g dietary fiber, 449 mg sodium, 2.5 g sugars, 88 mg cholesterol
Cristy Mitchell, Guadalupe Valley Electric Cooperative