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7 Days Fun of Clean RecipesDownload
17Jun, 20
Clean Food Love

{New} CFC Homemade Healthier Turkey “Sausage”

This turkey sausage recipe has been on request for many years, within our Cleanfoodcrush Online Communities.

I’m often asked for a homemade sausage recipe…something to add into recipes, soups, or to simply serve alongside eggs and toast in the morning.

It’s REALLY easy to make your own sausage at home, and the best part is that you know exactly what’s in it!

I’ve included a short video for this recipe because I think it helps to see how truly simple it can be to make your own sausage at home, rather than paying a premium for it at the store.

I like to use turkey for this recipe, but chicken, beef, and/or pork also work well! Make it with lean cuts of meat, if that fits your goals and budget, OR, use fattier dark meat if that’s what you prefer. I promise it will turn out GREAT!

So, buy some extra meat when you find it on sale, then make your own sausage, and keep enough in your freezer to last a few months.

I encourage you to experiment with YOUR favorite herbs and spices. This is a great starting recipe, but you’ll likely find that adding your personal favorite herbs and spices will create a final product perfectly suited to your family’s taste preferences!

I think fennel, sage, and garlic would also be a winning combination!

Ingredients:

  • 2 lbs turkey meat of choice, cut into cubes
  • 2 Tbsps aged balsamic vinegar
  • 2 Tbsps finely chopped fresh parsley, or 2 tsps dried parsley
  • 2 Tbsp finely chopped fresh oregano, or 2 tsps dried parsley
  • 1 Tbsp paprika
  • 1 tsp crushed red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Instructions:

Place your meat cubes into a food processor and pulse until ground.

Add in your vinegar, herbs, paprika, red pepper flakes, garlic powder, onion powder, sea salt and pepper. Continue to pulse until thoroughly combined.

Divide your mixture in half (you will get 2, 1 pound sausages out of the mixture).

Tightly wrap half of the sausage mixture in plastic wrap, gently rolling it to form it into a thick sausage.

To secure the ends make a knot then cut and remove the excess wrap.

Repeat with the remaining mixture.

Rachel’s Tip:

It will taste better if you allow it to refrigerate overnight.

Refrigerate for 3 days or freeze for up to 3 months.

To cook, slice 1/2-inch thick patties and fry them in a non-stick pan for about 3-5 minutes per side.

Or use in recipes as desired.

Enjoy!

Rachel


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