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Turkey sausage with fresh cherries

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  • Turkey sausage with fresh cherries

    I had a bunch of turkey thighs left over from a turkey pastrami session, was looking for something to do with them, Came across this.
    This is from a Ruhlman, Michael; Polcyn, Brian. Charcuterie recipe that used dried tart cherries.
    When I looked in the store the dried cherries were $5 for 2.0 oz. Fresh were $2.25 per lb. So I used fresh and added a lil extra soaked in white whine! I also brined the turkey overnight in MHPB, Mojo and white wine (not in the recipe). I also doubled the recipe as written.

    300 grams fresh cherries, pitted and soaked in white wine. Wine below.
    125 milliliters dry white wine
    1.5 kilograms skinless, boneless turkey leg and thigh meat, cartilage and sinew removed, diced, brined overnight MHPB and white wine and Mojo(discard brine).
    675 grams pork back fat, diced
    40 grams kosher salt
    20 grams sugar
    6 grams ground white pepper
    12 grams minced fresh sage
    1 gram grated fresh ginger
    2 grams ground cloves
    1 gram ground cinnamon
    I mixed the ingredients except the wine (drained from cherries). Ground with 3/8 plate, then mixed the wine back in to get the right consistency.

    Mess in place.


    Test fry. Ummmmm!


    Stuffed.


    After resting in the fridge overnight.


    All packaged up fer the freezer,


    Lil test fry sammi!


    Really nice, different, slightly sweet yet savory. More of a saute with ooions and peppers kind of sausage than grilled. Really doesn't seem like turkey at all.
    I have a pic sauteed somewhere, I'll get back when I find it.
    If you have someone with no tolerance for heat, this is a good mix!

    Thanks fer lookin!
    Attached Files
    Last edited by Mark R; 05-31-2017, 02:56 PM.
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

  • #2
    Interesting flavor combo going on there. This might be going on the list.
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    • #3
      Originally posted by Ryan View Post
      Interesting flavor combo going on there. This might be going on the list.
      Ryan, the Mojo might not be necessary but I think the brine helps it retain moisture.
      Mark
      sigpic


      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
      Smoked-Meat Certified Sausage Head!

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      • #5
        I bet I'd like that, sounds interesting
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        • #6
          Hmmmm, I am not a big Cherry fan but the flavor profiles you have added look intriguing.. I wonder if chopping the cherry's and adding them to the wine then placing them in a container and vacuum them for 24 hrs would give you more of the wine bite to them...

          I like where you are going with this..
          Ken


          I Should Have Been Rich Instead Of Being So Good Looking

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          • #7
            Datz pretty amazing, except the fry test as your final sharing instead of the cooked stuffed product review?

            I was camping many times while salmon/steelhead fishing and nobody could understand while I cut into my fish immediately at the campground and cooked it on the fire pit. They were saving every bit of there fish, in a cooler of ice, to take home and freeze for special occasions.

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            • #8
              sure is different & gotta have a link!
              Sunset Eagle Aviation
              https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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              • #9
                I don't make sausage but that sounds pretty good to me...
                Craig
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                • #10
                  That does sound interesting - sure looks tasty to me!
                  ~ George Burns

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                  • #11
                    Originally posted by Texas-Hunter View Post
                    Hmmmm, I am not a big Cherry fan but the flavor profiles you have added look intriguing.. I wonder if chopping the cherry's and adding them to the wine then placing them in a container and vacuum them for 24 hrs would give you more of the wine bite to them...

                    I like where you are going with this..
                    Yea that might have given it more "bite" for sure. I was in unexplored territory for sure!
                    Not sure more "bite" would improve the sausage as is. It was really surprisingly good! Maybe so, but would change the subtleness of the spices.
                    It was an experiment, a good one.
                    Mark
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                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

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                    • #12
                      Makes me want to stuff something.


                      Sent from my iPad using Tapatalk

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                      • #13
                        Interesting mix Mark. I want to try one of those links please...


                        Drinks well with others



                        ~ P4 ~

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                        • #14
                          Originally posted by HawgHeaven View Post
                          Interesting mix Mark. I want to try one of those links please...
                          I'll put in the mail!
                          Mark
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                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

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                          • #15
                            Nice sounding sausage Mark, How did the fresh cherries hold up and did their flavor stand out?
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