Makes about 2 pounds
Carolyn Dille, a San Jose, California, author of many cookbooks, offers this mild but flavorful sausage. It may be stuffed into casings or used as bulk sausage. Rolled into 1-inch balls, it is good with noodles and as an appetizer. Patted into cakes, it makes a fine breakfast sausage. As with most sausage, the flavor is better when it is made a day before it is cooked.
• 1 pound ground pork
• 1 pound ground turkey or chicken
• 1/2 small onion, grated
• 2 cloves garlic, minced
• 1 1/2 teaspoons crumbled dried summer savory, or 1 teaspoon crumbled dried winter savory
• 3/4 teaspoon allspice
• 1 teaspoon salt
• 1/4 cup dry white wine
• Freshly ground black pepper
• Pinch of ground cloves
• Sausage casings (optional; you’ll also need a sausage stuffer)
1. In a large bowl, mix the pork and turkey with your hands. Then mix in the onion, garlic, savory, allspice, salt, wine, pepper, and cloves.
2. Sauté a tablespoon of the mixture, taste, and adjust the seasoning with more savory, salt, or pepper.
3. To make link sausages, stuff the sausage meat into casings. Store links or sausage meat, tightly wrapped, in the refrigerator. The sausage will keep as long as 4 days. It may be frozen, but it will then be a little drier when cooked.
Adapted from a recipe in Herbs in the Kitchen.
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