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.

5 comments:

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

Aarthi
http://www.yummytummyaarthi.com/

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!

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