Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!newsswitch.lcs.mit.edu!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Sicillian-Style Turkey Sausage Followup-To: rec.food.cooking Date: 16 Feb 1999 03:18:34 -0700 Organization: @Home Network Lines: 43 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36C6D3B1.486C1C2D@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31002 Sicillian-Style Turkey Sausage 5 feet casings (optional) 5 pounds turkey meat 2 tsp whole fennel seed 2 tsp crushed fennel seed 2 tsp crushed red pepper 2 tsp salt 2 tsp black pepper 1 tsp garlic powder or 2 cloves garlic finely minced Gather all the utensils, wash them thourouly and wash the work area, and your hands. If you get called away, wash them again when you get back.Prepare the casing as explained above. If you are using a food processor. process the meat to a very fine dice and mix in the seasonings after the entire batch of meat has been processed. If you are using an electric grinder with a sausage attachment, sprinkle the seasonings over the meat and mix with your hands before grinding since the grinding and stuffing will be one operation. If you are using a hand grinder, put the meat through the fine disk (1/4 inch or smaller)twice. Mix in the seasonings between the first and second grindings. Sausage tastes better if it has a chance to allow the spices to incorporate throughout the meat. Weather you made sausage in casings or not, refrigerate at least a couple hours. Fresh sausage will keep ok in the fridge for a couple days. Otherwise wrap and freeze it. Cooking fresh sausage should be thorough and slowly. Never eat pork that has not been completely cooked! Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.