Comments on: Sundried Tomato and Fennel Sausage

By: Jen

Jen — Sun, 26 Apr 2009 07:10:10 +0000

Devon – I am glad you liked it! now you’ve inspired me to try some sausages with poultry!

By: Devon

Devon — Sat, 25 Apr 2009 23:41:34 +0000

Hey I made this with turkey (I don’t do pork) and it was great, by the way! Thanks! I just added a little extra oil to compensate for the less fat in turkey and it was lovely! I whirred it all in the food processor (garlic & oil first, added other spices, then tomatoes and finally the meat) and everything came out very nicely in my opinion. Oh I also added chili pepper flakes, as I like things a bit spicy. Yum…I will definitely put this in the recipe file.

By: Jen

Jen — Wed, 22 Apr 2009 09:06:53 +0000

Devon — thanks for commenting! If you make this with entirely with turkey, make sure to include the turkey skin to give it some fat — you want about 80/20 meat-to-fat. Otherwise the sausage will be grainy and dry. If you aren’t opposed to using some pork, you could use about 25% pork belly and 75% turkey to the right meat-to-fat ratio. Good luck!

By: Devon

Devon — Wed, 22 Apr 2009 03:27:32 +0000

My friend Debs-the-foodie sent me here last night when I asked her if she knew of any soy-free, gluten-free, dairy-free sausage-with-fennel recipes I could make with ground turkey. Awesome! I am off to procure some sundried tomatoes.

By: Erin

Erin — Mon, 20 Apr 2009 23:48:48 +0000

I’ve got one for Lincolnshire style sausages on my site and I’ve also done a chicken apple thyme, but I was winging it on that. I have a few recipes jotted down and ready to go. After my move I’ll make them and share the recipes with you.

By: Jen

Jen — Sun, 19 Apr 2009 08:30:01 +0000

Erin – I wish I had bought more tomatoes when I was there! Just this week I have gone through about a third of what I bought… and I’d love to hear any of your sausage recipes if you do decide to fire up the old grinder!