Wild Turkey Sausage

This sausage has a nice mild flavor and comes out more like a white turkey meat. The sweetness of the maple syrup and fenugreek offer a nice balance with the savory spices.

Basic Sausage Recipe
1 ¼ cup vital wheat gluten
¼ cup nutritional yeast
½ cup white beans (navy, cannellini) mashed or blended
2 oz tomato paste
1 cup of vegetable stock
1 tbsp olive oil

Turkey Sausage Seasoning
2 tbsp Maple syrup
1 tsp sea salt
½ tsp black pepper
1 tsp red pepper flakes
2 tsp dried sage
2 tsp bouquet garni or thyme
1 tsp bitter sweet smoked paprika
1 tsp finely grated ginger
½ tsp ground fenugreek
½ tsp ground nutmeg

Mix together the wet and dry ingredients separately. Add the wet ingredients to the dry and mix together with your hands. The dough will come together quickly into a sticky ball. The dough should be wet but not stick to the bowl. Knead to ensure that the gluten is well developed.

Form a single ball and cut into 6 equal pieces. Tear 6 pieces of tin foil about 8 inches long. Using your hands form each piece into a sausage shape about 1 ¼ inches wide by 5 inches long. Place the roughly formed sausage on the tin foil near a corner and roll it tightly folding in the sides as you roll to form a closed cylinder.

Place the wrapped sausages in a boiling steamer. Steam for 40 minutes at a medium heat. Once done, unwrap and seal in small freezer bags to retain freshness. These freeze very well.

Smoking Sausages
This sausage is better not smoked and needs to retain it’s pure flavour. If smoking, I’d do it lightly, maybe 20 minutes at 150F.

Steaming
I use a Japanese ceramic steamer that goes directly on my stovetop. This works the best for me. You can use any steamer. Just ensure is has a good seal and single vent.