The flavors of wild turkey and sage complement each other perfectly, especially when combined in a spicy breakfast sausage. This mixture can be stuffed into lamb casings to make breakfast-sized links, but I prefer to leave mine bulk and then form it into small patties that are easy to fry next to a couple of eggs.
Or better yet, throw a few of these patties on a griddle next to some toad-in-the-holes. It’s a memorable start for any day in the outdoors.
Serving size
Up to 12
Ingredients
1-1/2 lbs turkey, cut into 1-1/2-inch cubes
1/2lb pork back fat, cut into 1-1/2-inch cubes
1 tbsp kosher salt
2 tsp freshly ground black pepper
2 cloves garlic, minced
6 sage leaves, chopped
2 tsp freshly grated ginger
1/4 cup ice water, or more as needed
Vegetable oil
Method
- Using the large die of a meat grinder, grind the turkey and pork fat into a bowl set over a bowl full of ice.
- Grind the meat a second time through the small die.
- In a large bowl, combine the meat with the remaining ingredients except the oil and mix well with your hands. Cover and refrigerate until ready to use.
- Form patties with a slightly wet hand. I like to make ’em 3 inches in diameter, ’cause they are easy to throw on the grill or in a pan that way, but you can make them any size you like.
- Preheat a cast-iron pan over high heat. Put a little oil in the pan and sear the sausage patties for 4 minutes per side.
Note: To freeze. separate the patties with a piece of freezer paper or parchment paper between them. Then wrap well with plastic wrap. They will keep in the freezer for up to 6 months.
Celebrate Father's Day with some awesome food and bring home the entire Mega Spice Collection.
"This is good for your old man, cause he'll be eating better. And it's good for you, cause you'll be eating better when you're with your old man. So it's a win-win, which is what gift giving is all about!" - Steven Rinella
