Chimichurri turkey sausage

Chimichurri turkey sausage

As something a little different, and dare I say, healthy, I made some turkey sausages recently. One of the great things about sausage is even if you don’t have a stuffer, or access to casings, you can still make up the sausage and make patties, or meatballs, or whatever you like. But if you can stuff them into casings, you get the full effect!

Ingredients for about 8 links:

  • 2.5 lb (~1.1 kg) turkey
  • 2 tbsp Even Steven bbq rub (or your own favourite)
  • 1 tbsp salt
  • 1 tsp pepper
  • 1/4 cup oil
  • 2 cloves garlic, crushed.
  • Handful each Parsley & cilantro, chopped fine.
  • 1/4 cup beer (choose one with flavour!)
  • sausage casings

Soak your casings in cold water for  1/2 hour, and then rinse inside and out to get off all the salt. Meanwhile, mix all ingredients thoroughly, and prepare your stuffer. A little cooking oil on the nozzle helps the casings slide on and off. Run your stuffer following the manufacturer’s instructions.

Note that you shouldn’t keep ground meats for more than a few days in the fridge, making sausage doesn’t reset the clock on the best before date. If you’re not planning to cook them right away, you might want to pop them in the freezer for another day.

Grill over medium high flame until the internal temperature reaches at least 165 F, and enjoy!

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