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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

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.

Ingredients

For 6 Serving(s)

Recipe

  • 1 apple, peeled, cored and minced
  • 1 teaspoon(s) dried rosemary
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper(Yes, a full teaspoon)
  • 1/2 teaspoon(s) celery or fennel seeds
  • 1/2 teaspoon(s) red pepper flakes
  • 1/2 teaspoon(s) rubbed sage
  • 1 lb(s) ground turkey or chicken
  • 1/4 cup(s) minced green bell pepper
  • 1/4 cup(s) minced onion

New England Turkey "Sausages" Directions

  1. 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, turning as often as you would like to prevent over-browning.
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