Turkey Sausage

Lean ground turkey makes a lighter sausage, but it can turn dry and bland in a hurry. This recipe fixes both problems in one move: a few ounces of bacon pureed right into the mix.

That hit of bacon fat bastes the turkey from the inside as it cooks, keeping the sausage moist and adding a smoky, savory depth the bird alone can’t manage.

The seasoning gets a head start on the stove. Brandy, thyme, cloves, and onion simmer together for a few minutes first, which cooks off the raw alcohol and blooms the spices before everything hits the food processor.

Egg whites bind it all so the mixture holds together whether you stuff casings or pat out patties.

It’s a satisfying weekend project that lets you control exactly what goes into your sausage, with no mystery fillers.

Pro Tips

• Keep the meat and bacon cold as you work so the fat stays emulsified and the texture stays tender rather than greasy.
• Cook a small test patty first, taste it, and adjust the salt and pepper before shaping the whole batch.
• Cook poultry sausage all the way through; a thermometer reading of 165°F (74°C) takes the guesswork out.

Variations

• Add a pinch of fennel seed and red pepper flakes for an Italian-style sausage.
• Bump up the sage and black pepper to lean toward a classic breakfast sausage.
• Swap the brandy for apple cider or a splash of maple syrup for a sweeter morning version.