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Tarragon And Wine Turkey Sausage Recipe
|Boneless turkey breast||2 1⁄2 Pound, cut into 1-inch cubes|
|Boneless pork loin||2 1⁄2 Pound, cut into 1-inch cubes|
|Garlic||10 Clove (50 gm), minced|
|Fresh italian parsley||1⁄2 Cup (8 tbs), chopped|
|Fresh tarragon||1⁄2 Cup (8 tbs), chopped|
|Freshly ground pepper||To Taste|
|Cajun dust/1 teaspoon cayenne pepper||2 Tablespoon|
|Chopped chives||1⁄2 Cup (8 tbs)|
|White wine||1 Cup (16 tbs)|
|Nonfat dry milk powder||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4783 Calories from Fat 1378
% Daily Value*
Total Fat 153 g235.3%
Saturated Fat 43.9 g219.7%
Trans Fat 0.6 g
Cholesterol 1660.5 mg
Sodium 19627.4 mg817.8%
Total Carbohydrates 157 g52.3%
Dietary Fiber 8.7 g34.9%
Sugars 73.6 g
Protein 610 g1220.2%
Vitamin A 118.3% Vitamin C 166.5%
Calcium 196% Iron 167.2%
*Based on a 2000 Calorie diet
Marinate the sausage in the refrigerator for 6 hours.
Push the mixture through a sausage grinder with 1/4-inch diameter holes, stuffing the meat directly into the casing.
Cook the same as any other sausage.
Freeze any unused portion.