Tarragon And Wine Turkey Sausage
|Boneless turkey breast||2 1⁄2 Pound, cut into 1-inch cubes|
|Boneless pork loin||2 1⁄2 Pound, cut into 1-inch cubes|
|Garlic||10 Clove (50 gm), minced|
|Fresh italian parsley||1⁄2 Cup (8 tbs), chopped|
|Fresh tarragon||1⁄2 Cup (8 tbs), chopped|
|Freshly ground pepper||To Taste|
|Cajun dust/1 teaspoon cayenne pepper||2 Tablespoon|
|Chopped chives||1⁄2 Cup (8 tbs)|
|White wine||1 Cup (16 tbs)|
|Nonfat dry milk powder||1⁄2 Cup (8 tbs)|
In a large bowl mix all the ingredients together except the casing.
Marinate the sausage in the refrigerator for 6 hours.
Push the mixture through a sausage grinder with 1/4-inch diameter holes, stuffing the meat directly into the casing.
Cook the same as any other sausage.
Freeze any unused portion.