Thursday, February 2, 2012

Wok-smoked turkey sausage

This is remarkable easy to make. The hard part is waiting 3 days before you smoke or steam it. Nonetheless it is fun and can make a number of lunches or snacks.
Wok-smoked turkey sausage

1 lb. ground turkey (mixed white and dark meat is essential)*
1/3 cup shelled pistachios
1 tsp dried tarragon or 1 Tbs chopped fresh tarragon
salt and pepper to taste (if using fine grain salt, be very judicious - the nuts have salt too)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Put everything into a large bowl and mix it thoroughly with your hands. Form into a log and wrap in plastic. Put it in the fridge to let the ingredients blend their flavors together. This can be an hour or two or a day. Jacques advocated storing it in the fridge for 3 days before cooking. I don’t have that much patience. Roll up a 1” ball and microwave it for 20 seconds to check for seasonings.
Line your wok with 2 pieces of foil. Soak 2 handfuls of wood chips in water for 30 minutes, drain and put into the wok. Wrap the sausage in a single layer of cheesecloth and put in on a rack over the woodchips. Once the smoke commences, it will take just about exactly an hour for the turkey sausage to reach the target temp of 165. The reason I consider the mixture of white and dark meat essential is that white meat alone will be dry and chewy. The dark meat brings flavor and moisture to the party.


Jenn said...

Sounds so good! I love that you added pistachios to it! I've never made my own sausage before.. this sounds so simple!
(ps-does this mean the camera is working?)

Aarthi said...

They look yummy


Mary said...

This sounds fantastic. Plastic wrap removed before being wrapped in cheesecloth? I can't wait to give this one a try. have a great weekend. Blessings...Mary

Chris said...

Nice job, Stephen. If it takes right at an hour then your temps inside the wok must be about 250f. That's the temp I use when smoking a "fatty" (not a doobie, it's what BBQrs call a smoked link of sausage) and it takes about an hour.

Pam said...

Sounds pretty good! I've made beef sausage many times and should move on to turkey. First I have to find my wok!

Blog Archive

Tuesday Tag-Along

Tuesday Tag-Along

Foodie BlogRoll