Recipe: Healthy Italian Turkey Sausage

Recipe for amazing Sweet Italian Turkey Sausage. I think I may be onto something here. Tasty, healthy, cheap, versatile, kid-friendly…

I’ve been perfecting this recipe for a while now. It tastes like sausage but with less fat than pork and absolutely no nasty ingredients. When I served it to my 3 kids this week they were totally bowled over – one even declared it their new favourite. If it beats pizza it must be good right?

I served the meatballs lightly fried and then bubbled in some passata – couldn’t be simpler (pasta for the kids, courgetti for me) but these also make fabulous burgers or anything where you might normally use sausage.

So it all starts with a pack of turkey thigh mince. This unassuming ingredient is nice and cheap and is less fatty than beef and pork. It has more fat than turkey breast mince but this is important. These meatballs are really succulent and tasty and you only get that with the little bit of extra fat.

You should also understand that I HATE turkey. I didn’t have a bite of it on Christmas day (it’s ok I made up for it with pigs in blankets and roast potatoes). I just really dislike the flavour – yuk! There is no way in a million years you can taste any turkey in these meatballs. The turkey is just a meaty base. The clever bit is the extra ingredients that turn it into something really special.

So here’s my recipe. Honestly it’s so good I feel like I should patent it or something!!

Please give it a go and let me know what you think…

Sweet Italian Turkey Sausage

Serves 4 • Ready in 5 minutes (but add 10 mins chill time)

Makes 12 meatballs or 4 burgers/sausages

500g turkey thigh mince
1 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp Dried mixed herbs
1 tsp paprika
1 tsp mild chilli powder
2 cloves garlic, crushed (or 2 tsp garlic puree)
1 tbsp ketchup

• Place the turkey in a mixing bowl. Add the salt, pepper, herbs, paprika, chilli powder, garlic, and ketchup.
• Use your hands to pound and mix the ingredients together. Use your fists to make sure the mince is thoroughly broken up.
• Form the meat into 4 sausages or 12 meatballs. Place on a tray in the freezer for 10 minutes or in the fridge for 30 minutes before cooking.

To cook, lightly fry in a tbsp olive oil. If you’re adding to a sauce you can fry the meatballs for about 4 mins and then bubble in sauce for about 10 minutes. Burgers take about 10 minutes, turning once.

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