Yankee Chef: New England turkey "sausages"

These little tasty treats are so-called "Sausages" because we use traditional sausage spices to liven up ground chicken or turkey. Believe it or not, you have cut the fat in half by using ground turkey instead of pork, not to mention that turkey has even less fat and calories than ground chicken. If you like, you can form this recipe into links as well. Simply place 2 tablespoons turkey mixture into a large piece of film wrap and roll it up, forming a sausage shape as you do so. Twist the ends tightly and refrigerate for 30 minutes, remove from wrap and grill accordingly. Surprisingly, they keep their shape very well. You can also serve these sausages with a side of cucumber yogurt sauce if desired. Mix 1 cup plain yogurt with 1/2 cup minced cucumber, 1 teaspoon dried dill, 1/2 teaspoon celery seed, 1 teaspoon lemon juice, salt and pepper to taste.

Next week I will give you an extraordinary breakfast using our new-found love of low-fat sausages.

1 apple, peeled, cored and minced
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon celery or fennel seeds
1/2 teaspoon rubbed sage
1/2 teaspoon red pepper flakes
1 pound ground turkey or chicken
1/4 cup minced green bell pepper
1/4 cup minced onion

Mix all ingredients in a large bowl, cover and let sit in refrigerator for at least 30 minutes. Remove, uncover and form into desired patty sizes or form into links as described above. Cook over medium heat (to prevent splattering) until well browned and completely cooked in the center. Serve however you like, but keep an eye out for my next column for a great breakfast idea.


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