xtina: (Default)
[personal profile] xtina
Ingredients:

* "Shady Brook Farms Lean Italian Turkey Sausage" sausages.
* Vegetable oil.

Equipment:

A pan.

Steps:

* Heat the pan. Put a dollop of vegetable oil in.
* Tip: Use a paper towel to evenly distribute the oil in the pan.
* Put the sausages in, side by side.
* Heat for 3-4 minutes on medium heat (4) on each side, for the four sides.
* Tip: If you want to make frozen veg, start the pot boiling after two of the four sides are done.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Microwaving sausage, whether to cook it or to reheat it, is not recommended; it can become dry and rubbery very quickly.

Ingredients

3 lb ground turkey

Seasonings
1 Tbsp fennel seeds, crushed slightly
1 Tbsp powdered sage
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
0.5 tsp dried thyme
0.5 tsp onion powder
0.25 tsp garlic powder

Equipment

Small sharp knife
Small mixing
Large mixing bowl
Fork or whisk
Nitrile gloves
If baking:
- Oven
- Two baking sheets
- Nonstick foil
- Instant-read thermometer
If frying:
- Stove (one burner)
- Frying pan
- Olive oil
- Slotted spatula
- Instant-read thermometer (not needed for crumbled sausage)
- Plate or bowl
- Paper towels
If freezing patties or meatballs:
- Two baking sheets
- Nonstick foil
If freezing logs:
- Cutting board
- Plastic wrap

Instructions

0) Mise en place. Gather your ingredients and tools. If baking or freezing the sausage, line baking sheets with nonstick foil. If baking, preheat the oven to 400F. Mix the seasoning ingredients in the small bowl. Use the paring knife to cut open the package of turkey.

1) Season the meat. Put on gloves and put the turkey in the large bowl, spreading it out as much as possible. Pour the seasonings over the meat. Mix the turkey well with your hands until the seasonings are evenly distributed.

2a) Bake. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Bake 10 minutes; flip patties (not necessary for meatballs) and rotate trays; bake about 10 minutes more until the internal temperature of the largest meatball/patty reaches 175F.

2b) Fry. Optional: divide the sausage into portions and shape them into meatballs or patties. Line a plate with paper towels. Heat olive oil and a drop of water in a nonstick pan over medium-high heat until the water sizzles. Pan-fry crumbled sausage until no longer pink; pan-fry meatballs or patties until internal temp reaches 175F. Place the sausage on the towel-lined plate to drain briefly before serving or incorporating into another dish.

2c) Freeze as patties or meatballs. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Put the trays in the freezer. When the meat is frozen solid, put it in bags labeled "Bake at 400F 30 minutes or fry".

2d) Freeze as logs. Divide the mixture into four parts, put them on the cutting board, and shape each one into a log. Wrap each log tightly in several layers of plastic wrap. Freeze until solid, then place in a bag labeled "Partially thaw, slice into patties, bake at 400F 30 minutes or fry".

3) Serve and store. Once cooked, sausage will keep for about 7 days in the fridge. Cooked sausage can be frozen, but don't re-freeze meat that has already been frozen once.

Sources:
http://www.tasteofhome.com/recipes/homemade-italian-turkey-sausage
http://allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/
http://www.tastesoflizzyt.com/2014/11/10/homemade-italian-sausage-seasoning/
xtina: Autumnal trees overlooking a river. (changes)
[personal profile] xtina
Ingredients:

"Shady Brook Farms Lean Italian Turkey Sausage" sausages:



Steps:

Phase 1

* Start the oven up at 350°.
* Line a pan with tin foil.
* Put one of the nonstick-coated metal racks on the pan.
* Put the sausages on the rack.
* Put the pan on the lower rack in the oven.
* Set a timer for 20 minutes.

Phase 2

* Stick the digital thermometer probe into one of them.
* Wiggle it around until you find the coolest spot.
* Set it to beep when the internal temperature reaches 170°.
* Note: There's a "ground meat" setting you can use if you don't remember the numbers.
* Note: The thermometer to use is the one with the black body and cord, not the silver body and cord.

Notes:

* If the sausages are cooking too slowly for your liking, you can turn the heat up to 375° or 400°; it doesn't really make a difference except in the risk of overcooking/drying out, and the thermometer should take care of that.
* You can put the thermometer in when you first put them in the oven, but usually they're too squishy and it will fall over/slide out.

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