Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Turkey-Cilantro Sausage Patties
- Level: Intermediate
- Yield: 12 to 16 patties
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 306
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 17
- Cholesterol
- 64
- Sodium
- 248
- Total: 2 hr 32 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 12 min
Ingredients
1 1/2 pounds boned and skinned turkey thigh meat, cut into 1-inch chunks
1/2 pound boned and skinned turkey breast, cut into 1-inch chunks
1 pound high-quality pork fatback, cut into 1-inch chunks
1/4 cup white wine
2 jalapeno chiles, stemmed, seeded, and minced
2 teaspoons ground dried chipotle chile, or 1/2 chile en adobo, rinced and finely chopped
1/2 bunch cilantro, leaves only, finely chopped
1 1/2 tablespoons sea salt
2 tablespoons freshly ground black pepper
2 teaspoons canola oil
Directions
- On a plastic tray covered with plastic wrap, freeze the turkey and fatback for 30 minutes to firm. In an electric standing mixer with the food grinder attachment, or in a food processor, grind the meat and fatback together in short bursts. It should be chopped rather than pulverized, and should remain somewhat chunky.
- In a large mixing bowl, combine the ground meats with the wine, chiles, cilantro, salt, and pepper. Wash your hands thoroughly and mix together by hand until all the ingredients are well blended, but don't overmix or the meat will become warm and mushy. Refrigerate for 2 hours, covered, to allow the flavors to marry. Form the sausage mixture into flat patties, approximately 3-inches in diameter. In a large non-stick pan heat 2 teaspoons canola oil over medium-low heat (or heat a well-seasoned flat griddle pan). Saute the sausage patties until golden, turning once with a flat-ended nonstick spatula and draining the fat as necessary. Drain briefly on paper towels and serve hot.