The first time I made this sausage it was to stuff mini peppers. I wanted to develop a no salt added sausage so I could make the Grilled Italian Sausage Stuffed Peppers for my family. I used all turkey the first time and it was delicious. This time I decided to use both lean turkey and pork. I used most of it right away in a soup (click here for recipe) but stored some as links in the freezer. It really turned out delicious. The pork adds just the right amount of fat. The meatballs I made browned well and there was little fat left behind. Dear sister asked if there was Parmesan, egg or bread crumb in them. But nope just a few simple spices and a little water to help incorporate them. I think it also helps make the sausage moist too. I will definitely keep making this recipe. It would be great for lasagna or sandwiches with peppers and onions. There is tons of low sodium potential in this recipe.
Low Sodium Italian Sausage
1 lb. lean ground pork
19.2 oz. 93% lean ground turkey
2 cloves garlic, minced
3 Tbsp. fennel seeds
1-1/2 tsp. black pepper
1-1/2 tsp. red pepper flakes
1 tsp. paprika
Crumble pork and turkey alternating as you go into a large mixing bowl. Sprinkle with minced garlic and gently combine. Poke holes into surface of pork and turkey mixture. Place fennel in a mortar and pestle and crush. Add remaining spices crushing again to combine. Add cold water to seasoning mixture to create a slurry. Pour half into the holes in meat mixture and gently combine. Poke holes into surface of pork and turkey mixture again. Repeat process with the remaining slurry and gently combine. Form into 4 oz. links, patties for burgers, meatballs or store in bulk for future use. Freezes well.
Use old style sandwich bags to wrap individual links
and store in a zipper top bag in the freezer. It will stop the links
from freezing together and you can take out just what you need.
Use a tablespoon measure to help form
meatballs for soup or pasta sauces.
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