Easy Winter Recipes: Savory Sausage

<em>Makes about 2 pounds</em>
<p>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.</p>
<p>• 1 pound ground pork<br />
• 1 pound ground turkey or chicken<br />
• 1/2 small onion, grated<br />
• 2 cloves garlic, minced<br />
• 1 1/2 teaspoons crumbled dried summer savory, or 1 teaspoon crumbled dried winter savory<br />
• 3/4 teaspoon allspice<br />
• 1 teaspoon salt<br />
• 1/4 cup dry white wine<br />
• Freshly ground black pepper<br />
• Pinch of ground cloves<br />
• Sausage casings (optional; you’ll also need a sausage stuffer)</p>
<p>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.</p>
<p>2. Sauté a tablespoon of the mixture, taste, and adjust the seasoning with more savory, salt, or pepper.</p>
<p>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.</p>
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<em>Adapted from a recipe in</em> Herbs in the Kitchen<em>.</em>
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<strong>Easy Winter Recipes</strong>

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