Sicilian Style Turkey Sausage

Making your own turkey sausage means you control exactly what goes into every link, and this Sicilian-style version delivers big Italian flavor without the pork fat.

Fennel seeds (both whole and crushed) bring that signature licorice note, while red pepper flakes add just enough heat to wake up your palate. The turkey gets ground twice with the seasonings so the flavors distribute evenly throughout.

Stuff the mixture into casings, twist into 3-inch links, and pan-fry until golden for sausages that are leaner than store-bought but just as flavorful.

Chef Tips

• Use turkey with about 15% fat content (too lean and the sausages will be dry)
• Grind the meat twice with seasonings mixed in for even flavor distribution
• Keep everything cold while grinding and stuffing to prevent the fat from smearing
• Cook a small test patty first to adjust seasonings before stuffing all the casings
• Freeze uncooked links for up to 3 months (separate with parchment paper)

Variations

• Make bulk sausage instead of links and use for pasta, pizza topping, or crumbled into marinara
• Add 1 teaspoon dried oregano for extra Italian herb flavor
• Dial up the heat with an extra teaspoon of red pepper flakes for spicy sausages