Turkey Fennel Herb Sausage
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Turkey Fennel Herb Sausage
2 teaspoons fennel seed
1/4 cup dry white wine
1 pound ground turkey breast
2 tablespoons grated cheese or 4 tablespoons shaved, such as asiago, romano, parmesan
2-4 tablespoons fresh chopped herbs, such as thyme, rosemary, parsley, mint, oregano
2 tablespoons plain breadcrumbs
1 egg
1-2 teaspoons red chile flakes (optional, depending on how spicy you like it!)
- Measure the fennel seeds into a small bowl and add the wine. Allow to soak a few minutes.
- Place the ground turkey, cheese, herbs, breadcrumbs, egg, and chile flakes in a large bowl. Add the fennel seeds and wine.
- Combine all ingredients well.
- Transfer to an appropriate storage container and place in the refrigerator. Allow to chill at least 4 hours, but overnight would be better.
-
Cooked & ready to go on pizza!
To cook, heat a little olive oil in a pan over medium-high heat. Cook the sausage thoroughly, to a temperature of at least 165 degrees Fahrenheit.
If you use ground skinless turkey breast, this is a low fat, high protein sausage. If you want, you could omit the cheese and use 2 egg whites instead of a whole egg, also, to make it practically fat free. If you omit the cheese, you will want to add a bit of salt.
This will be wonderful on pizza (the plan tonight with shiitake & crimini mushrooms, smoked mozzarella, and a simple tomato sauce), in a red sauce, in lasagna, or with eggs, or anywhere you might otherwise use sausage.
You could also make patties, or links if you’re so inclined. I think this would also make fantastic meatballs. The possibilities might be almost endless for the creative foodie.
If you’re going to put this on pizza, here is a great pizza dough recipe!