{"id":1489,"date":"2023-06-02T00:48:34","date_gmt":"2023-06-02T00:48:34","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1489"},"modified":"2023-06-02T00:57:05","modified_gmt":"2023-06-02T00:57:05","slug":"the-best-wild-turkey-breakfast-sausage","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2023\/06\/02\/the-best-wild-turkey-breakfast-sausage\/","title":{"rendered":"La meilleure saucisse d\u00e9jeuner de dindon sauvage"},"content":{"rendered":"\n

Good morning! That’s what you will think when you eat those. Honestly, by far, my favourite way to use turkey legs<\/p>\n\n\n

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The Best Wild Turkey Breakfast Sausage<\/h2>Course: Breakfast<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

8<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Breakfast sausage<\/strong><\/li>
  • <\/span>

    2 wild turkey legs and thighs, deboned, tendon removed and cubed<\/span><\/p><\/li>

  • <\/span>

    1 kg of pork shoulder, skin remove, deboned and cubed<\/span><\/p><\/li>

  • <\/span>

    2 tbsp\u00a0pure maple syrup<\/span><\/p><\/li>

  • <\/span>

    1 tsp\u00a0kosher salt<\/span><\/p><\/li>

  • <\/span>

    1 tsp\u00a0garlic powder<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of nutmeg<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of garlic powder<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of cinnamon powder<\/span><\/p><\/li>

  • Sandwich (adjust quantity to meal size)<\/strong><\/li>
  • <\/span>

    Eggs, cooked over easy<\/span><\/p><\/li>

  • <\/span>

    English muffin, toasted<\/span><\/p><\/li>

  • <\/span>

    Mayonnaise<\/span><\/p><\/li>

  • <\/span>

    Tomato, sliced<\/span><\/p><\/li>

  • <\/span>

    Lettuce, sliced<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Once your meat is deboned, skinned, the tendons are removed and cubed, pass through a meat grinder using the medium-sized blade.
      If you do not have a meat grinder, take a large chef knife and cut the meat as fine as you can. I advise working in batches.<\/li>
    • Mix the meat with the remainder of the breakfast sausage ingredients. Form patties a little larger than the size of the palm of a hand and about 1\/3” thick. (Should make 16 patties)<\/em><\/li>
    • Two options for cooking:
      1 – Place in an oven in a baking sheet at 425F for 8 mins per side.
      2 – Cook in a skillet with a bit of butter over medium heat for 4 minutes per side.<\/li>
    • When done, place in an english muffin with an egg over easy, mayonnaise, lettuce, tomato and your choice of other toppings.<\/li>
    • To freeze, cover a baking sheet with parchemin paper. Add the patties without overlapping. Freeze for 6 hours. Remove from the baking sheet, add all in a bag and place back in the freezer. To cook, cook while still frozen, 4 mins per side in a medium heat skillet with a bit of butter.<\/li><\/ul><\/div>

      Recipe Video<\/h3>