Duration
30 minutes
Serves
4 to 5
This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together.
I found my original test batch to be a little grainy so I added bacon to increase the fat and improve the texture. It worked great and added in some additional smokey flavor. When rolling these sausages out you will find them to be a bit delicate. That is OK, you’ll appreciate that texture when eating them later as they are light and enjoyable. These sausages are a great way to show off your spring or fall gobbler.
Ingredients
- 1 lbs. ground turkey
- 3 strips bacon, chopped
- ¼ cup buffalo sauce (plus more for basting)
- 1 tsp. hot sauce
- ¼ tsp. smoked salt
- ¼ tsp. celery salt
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tbsp. apple cider vinegar
Also works with
Special equipment
Preparation
- Preheat the grill or smoker to 500°F.
- Soak the bamboo skewers in water for 15 to 20 minutes. The longer the better, this prevents burning on the grill.
- Combine all the ingredients in a food processor and pulse until mixed well.
- Divide the meat into 6 to 8 balls and roll them into long cylinders. Insert a skewer in each one.
- Carefully place them on the grill and allow them to cook for 5 minutes.
- Baste the top of each skewer with buffalo sauce then flip. Baste the second side and allow to cook for another 5 minutes. Flip the skewers again and check the internal temperature. Keep cooking until the internal temperature reaches 165°F.
- Once cooked, remove and allow to rest for 5 minutes. Serve with normal buffalo wing accompaniments such as celery, carrots, blue cheese dressing, or ranch dressing.
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Buffalo Turkey Sausage
Duration
30 minutes
Serves
4 to 5
This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together.
I found my original test batch to be a little grainy so I added bacon to increase the fat and improve the texture. It worked great and added in some additional smokey flavor. When rolling these sausages out you will find them to be a bit delicate. That is OK, you’ll appreciate that texture when eating them later as they are light and enjoyable. These sausages are a great way to show off your spring or fall gobbler.
Ingredients
- 1 lbs. ground turkey
- 3 strips bacon, chopped
- ¼ cup buffalo sauce (plus more for basting)
- 1 tsp. hot sauce
- ¼ tsp. smoked salt
- ¼ tsp. celery salt
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tbsp. apple cider vinegar
Also works with
Special equipment
Preparation
- Preheat the grill or smoker to 500°F.
- Soak the bamboo skewers in water for 15 to 20 minutes. The longer the better, this prevents burning on the grill.
- Combine all the ingredients in a food processor and pulse until mixed well.
- Divide the meat into 6 to 8 balls and roll them into long cylinders. Insert a skewer in each one.
- Carefully place them on the grill and allow them to cook for 5 minutes.
- Baste the top of each skewer with buffalo sauce then flip. Baste the second side and allow to cook for another 5 minutes. Flip the skewers again and check the internal temperature. Keep cooking until the internal temperature reaches 165°F.
- Once cooked, remove and allow to rest for 5 minutes. Serve with normal buffalo wing accompaniments such as celery, carrots, blue cheese dressing, or ranch dressing.