Smoked turkey, cranberry and fresh sage sausages

gmac

I have been thinking of these for a while. Somewhat inspired by Rhulman and Polcyn's turkey and tart cherry sausage. Sorry about the crummy iPad photos. 

Started with a 12 lb utility bird.

The hardest part of the boning process was taking the leg tendons out and the fact that it was still a touch frozen but after boning it all out I ended up with about 10 lbs of ground turkey (inc giblets). 




The recipe in Charcuterie called for 3 Tablespoons of salt for 5 lbs. I find all their recipes too salty so I just used 4 tbsp of salt for all 10"lbs and that was more than enough. I also added 2 tsp of Prague powder, 3 tbsp of black pepper and a tbsp each of garlic, onion, paprika. Plus a dash of ginger and cinnamon. 
I picked a bunch of fresh sage and added 3 Tbsp of finely chopped sage. I think it could have used more but next time I think a blend of freshman do dried would be good. 
Then I added 1 cup of dried cranberries and some water and mixed everything for a good while to develop the myosin.
 
Here they are stuffed. 



I didn't take a picture on the egg but should have. Adult beverages started to flow but after an hr at 250 with Apple wood they were probing 170ish so off they came and right into an ice bath to stop them from shriveling.

I reheated a couple for supper and cut them. The sage is there but could be a bit more intense and the cranberries add a small touch of sweetness but aren't overpowering either. The turkey was moist and juicy despite not using any pork. I did include the skin and any fat I could get off the carcass. Next time I would add a tsp of dried sage as well as a few more cranberries. The smoke is really nice and the cold sausages I had for lunch today were better than the ones off the smoker last night. The flavours came together better with time. The rest are in the freezer and I will be enjoying them over the next while. Seems like a great snack to take deer hunting next month.

JustineCaseyFeldown

Nice stuff!

try the chicken and sun dried tomato sausage from the same book. One of our favorites. I saved the thigh skin and stuffed each one with some of the sausage meat. Those were really wonderful 

thanks for the tweak suggestions too re sage and modifying the recipe

Ima_good_egg

Those look wonderful!

billt01

TASTY!!!

I would love to be able to make my own links...

lkapigian

Looks awesome-curious as to why you used a cure since it really wasn't "smoked" @ a low temperature

gmac

lkapigian said:

Looks awesome-curious as to why you used a cure since it really wasn't "smoked" @ a low temperature

I like the taste and character that it gives the sausage, more like an andouille. But I also let it sit for a while to form a pellicle so I like having the cure in there. 

Canugghead

Looks great! Wanted to stocked up a couple of frozen gobblers after Thanksgiving but freezers were full.

lkapigian

gmac said:

lkapigian said:

Looks awesome-curious as to why you used a cure since it really wasn't "smoked" @ a low temperature

I like the taste and character that it gives the sausage, more like an andouille. But I also let it sit for a while to form a pellicle so I like having the cure in there. 

Do you add cure to al your sausage? I have been on a sausage kick for about a year...Love It, but I am gun shy about using cure....Any input appreciated

johnnyp

awesome.  I want to try sausage making, but haven't gotten around to it yet.

lkapigian

johnnyp said:

awesome.  I want to try sausage making, but haven't gotten around to it yet.

I started with a $45.00 Harbor Freight Grinder/Stuffer and within a few months upgraded to a dedicated LEM Stuffer and Big Bite Grinder. Adds a whole level to your BBQ Repertoire

gmac

lkapigian said:

gmac said:

lkapigian said:

Looks awesome-curious as to why you used a cure since it really wasn't "smoked" @ a low temperature

I like the taste and character that it gives the sausage, more like an andouille. But I also let it sit for a while to form a pellicle so I like having the cure in there. 

Do you add cure to al your sausage? I have been on a sausage kick for about a year...Love It, but I am gun shy about using cure....Any input appreciated

The general rule of 1 tsp of cure (#1, Prague powder) per 5 lbs of meat is pretty foolproof although I am sure I just opened myself up to ridicule and controversy. I would like to get some Cure #2 and start tried fully dried uncooked sausages/charcuterie etc. Thats the one that scares me a bit. 

I don't add cure to all my sausage. If I am freezing right away and not smoking first then I don't. I know cure is really for when you're cold smoking and keeping it below 140 so unless I want that character I don't or if the style doesnt call for it such as a bratwurst. 

Little Steven

Buddy, Face it! We aren't good at arithmetic. That's why Canada Compound makes ready cure. No separate curing salt and kosher salt. Mixed to 'zactly the right strength.

JustineCaseyFeldown

lkapigian said:

Looks awesome-curious as to why you used a cure since it really wasn't "smoked" @ a low temperature

We cure bacon for the same reason: tastes good that way. 

No foods today are really cured for food safety any more. Refrigerators obviate the need for that. 

Cure on!

gmac

Little Steven said:

Buddy, Face it! We aren't good at arithmetic. That's why Canada Compound makes ready cure. No separate curing salt and kosher salt. Mixed to 'zactly the right strength.

@Little Steven here's how my math works. 0% of the stores in my area carry Instacure on a regular basis while 1/6th of them had Prague powder so that's what I got.

I had Instacure before and I really liked it for wet curing but I ran out and the store doesn't have it anymore. 

Little Steven

JustineCaseyFeldown said:

lkapigian said:

Looks awesome-curious as to why you used a cure since it really wasn't "smoked" @ a low temperature

We cure bacon for the same reason: tastes good that way. 

No foods today are really cured for food safety any more. Refrigerators obviate the need for that. 

Cure on!

Seriously, wouldn't you achieve the same flavour without the cure? I know the colour would be different but the flavour? (How do you use three superfluous "U's" in one sentence?) Your room is ready anytime you can sneak across the border.

bgebrent

Very nice!  Charcuterie is a great reference.  Your sausage looks great.

JustineCaseyFeldown

You don't get the same flavor and texture without cure

first define cure. Some think it means only nitrite. Some think only salt

some foods are cured with only salt. Some with both

nitrite will change the texture and fix the color. Firms it, and adds a piquant aspect salt alone doesn't 

but again. Salt alone is itself a curing agent

lkapigian

JustineCaseyFeldown said:

lkapigian said:

Looks awesome-curious as to why you used a cure since it really wasn't "smoked" @ a low temperature

We cure bacon for the same reason: tastes good that way. 

No foods today are really cured for food safety any more. Refrigerators obviate the need for that. 

Cure on!

Refrigeration helps with preservation, but if your going to intentionally expose a food product between the 40 to 140 range for an extended period ,refrigeration is a moot point...

JustineCaseyFeldown

lkapigian said:

JustineCaseyFeldown said:

lkapigian said:

Looks awesome-curious as to why you used a cure since it really wasn't "smoked" @ a low temperature

We cure bacon for the same reason: tastes good that way. 

No foods today are really cured for food safety any more. Refrigerators obviate the need for that. 

Cure on!

Refrigeration helps with preservation, but if your going to intentionally expose a food product between the 40 to 140 range for an extended period ,refrigeration is a moot point...

We do not cure bacon because it needs to be preserved. We cure bacon because we like bacon

that is my point

bgebrent

You can cure with salt, You can cure with pink salt and salt.  As stated there are both textural and color differences.  Refrigeration is not necessary to cure meats, just makes it simpler.  Prosciutto is not refrigerated for a long time.

JustineCaseyFeldown

No food needs to be refrigerated while being cured 

helpful yes. Necessary? Nope

let's remember that curing was used to preserve meats long before refrigeration was invented

tell me why city hams and county hams (including prosciutto) are cured differently, and you'll understand what i mean

bgebrent

JustineCaseyFeldown said:

No food needs to be refrigerated while being cured 

helpful yes. Necessary? Nope

let's remember that curing was used to preserve meats long before refrigeration was invented

tell me why city hams and county hams (including prosciutto) are cured differently, and you'll understand what i mean

City hams are always saltier.

JustineCaseyFeldown

Tell me why you cure a city ham the way you do, and why you cure a city ham the way you do. 

Nothing to do with whether one is saltier or not. Prosciutto is basically country ham. Country ham is far saltier. No one eats a hink of country ham. Slices maybe. Thin slices of prosciutto too



WHY did they cure these hams the way they did?  Refrigeration (lack therof) is the big reason. 

bgebrent

Sorry, attempted sarcasm Darby.  Same page man, just warmer down here

lkapigian

JustineCaseyFeldown said:

lkapigian said:

JustineCaseyFeldown said:

lkapigian said:

Looks awesome-curious as to why you used a cure since it really wasn't "smoked" @ a low temperature

We cure bacon for the same reason: tastes good that way. 

No foods today are really cured for food safety any more. Refrigerators obviate the need for that. 

Cure on!

Refrigeration helps with preservation, but if your going to intentionally expose a food product between the 40 to 140 range for an extended period ,refrigeration is a moot point...

We do not cure bacon because it needs to be preserved. We cure bacon because we like bacon

that is my point

I agree