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.
Calories 106 Calories from Fat 31
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 0.98 g4.9%
Trans Fat 0 g
Cholesterol 36.9 mg12.3%
Sodium 436.2 mg18.2%
Total Carbohydrates 3 g1.2%
Dietary Fiber 0.19 g0.78%
Sugars 1.6 g
Protein 14 g27.1%
Vitamin A 2.6% Vitamin C 3.7%
Calcium 4.4% Iron 3.7%
*Based on a 2000 Calorie diet