I discovered this on Goop-- Gwyneth Paltrow's blog-thing that I doubted the authenticity of for a while and now have decided it is legit.
Anyway, we've been making this a LOT. One, it is easy. Two, it is cheap. Three, is is healthier than regular sausage. Four, it is GOOD. Five, my husband is loopy-crazy for breakfast meat. (This is our slightly adapted version)
SERVES: 4
TIME: 15 minutes
* 1 teaspoon fennel seeds
* pinch of hot chili flakes
* pinch of cayenne pepper
* pinch of dried rosemary
* 1/2 teaspoon coarse sea salt
* 1/4 teaspoon freshly ground black pepper
* 1 teaspoon dried rubbed sage
* 1/2 pound ground turkey
* 2 teaspoons real Vermont maple syrup
* 2 tablespoons olive oil
Using a mortar and pestle or mini food processor, bash the fennel seeds, chili, cayenne, salts and black pepper together. Combine this spice mixture with the sage, turkey and maple syrup in a bowl until thoroughly combined.
Form the mixture into 12 small, thin patties. Heat the olive oil in a large nonstick pan over medium-high heat. Cook the sausages for about a minute and a half on each side, pressing down with your spatula to really brown them and keep them thin. Serve warm.
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5 comments:
oh, THANKS, cheryl! not only have i been looking for an excuse to buy a mortar & pestle (besides the face i think it'd look cute on my counter), but Michael LOVES sausage, and i like the taste but hate the high fat. i will DEFINITELY give this a try.
made these tonight. michael lost his mind, they were so good! i didn't have fennel seeds, but they were still delish - and tasted just like 'regular' sausage, only thankfully less greasy! this is gonna become a new breakfast favorite.
i could also see these made just a little thicker & made into little mini sausage 'burgers'.
there is a difference in the kind of turkey you use to make this.
first attempt: lean, lean lean ground white meat.
second attempt: 85/15 ground (probably white and dark, it looked darker anyway).
the leaner tasted better. michael said the second attempt tasted okay, but a little off to him. i agree.
and here i am, making these AGAIN for the 3rd time in a month. they are addictive!
i wanted to add that the ground turkey that comes in a tube (which is cheaper) is harder to form into patties (almost semi solid by the time you add the syrup)...so i just dropped them by rounded teaspoonfuls into the skillet & flattened immediately. if you use that kind of turkey, this method is a little easier & less messy.
so i guess i mean to say that the ground 93/7 ground turkey that comes in the tray is the preferred kind of turkey for this - at least for me!
Love the hardcore taste testing that's gone into this. Thanks Lindsay
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