Wild turkey sausage offers a delicious twist on traditional sausage recipes, combining lean protein with bold flavors. It’s a great way to enjoy turkey beyond the usual roast or deli slices. Wild turkey’s rich, gamey taste pairs perfectly with herbs and spices, making it a versatile addition to any meal.
We love how easy it is to make your own sausage at home. This recipe lets us control the ingredients, ensuring a fresh and flavorful result without any fillers or preservatives. Whether you’re grilling, pan-frying, or adding it to pasta, wild turkey sausage brings a unique taste that’s both hearty and satisfying.
Ingredients
To craft the perfect wild turkey sausage, we focus on fresh, high-quality ingredients that enhance the lean protein’s natural flavor. Below are the essential components broken down for clarity.
Wild Turkey Meat
We use fresh ground wild turkey meat as the foundation of this recipe. Opt for a combination of dark and white meat to balance flavor and moisture.
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground wild turkey | 2 pounds | Preferably 80/20 meat-to-fat |
| Turkey fat (optional) | 2-4 ounces | Adds moisture and richness |
We recommend grinding the meat yourself or purchasing from a trusted butcher to ensure freshness. Using a small amount of turkey fat improves juiciness and tenderness since wild turkey is leaner than domestic poultry.
Seasonings and Spices
Our signature blend spices the wild turkey sausage perfectly, bringing out savory, aromatic notes that complement the rich game flavor. Here’s what we include:
- Salt – 1 tablespoon (balances and preserves)
- Black pepper – 1 teaspoon (adds mild heat)
- Garlic powder – 1 teaspoon (imparts depth)
- Onion powder – 1 teaspoon (boosts umami)
- Paprika – 1 tablespoon (provides color and mild smokiness)
- Fennel seeds (optional) – 1 teaspoon (classic sausage flavor)
- Crushed red pepper flakes – ½ teaspoon (for slight heat)
- Fresh herbs like sage or thyme – 1 tablespoon finely chopped
We gently toast whole spices, like fennel seeds, to release their oils before mixing. This step elevates the complexity of our sausage without overpowering the wild turkey’s natural taste.
Casings (if making links)
To create traditional wild turkey sausage links, natural casings offer the best texture and snap.
| Type | Description | Preparation Tips |
|---|---|---|
| Hog casings | Classic option, edible and tender | Soak in warm water 30 minutes |
| Sheep casings | Smaller diameter, good for thinner links | Rinse thoroughly before stuffing |
| Collagen casings | Easy-to-use, consistent size | Usually pre-treated and ready |
If we prefer sausage patties, we forgo casings entirely. For links, ensuring casings are well rinsed and soaked is crucial to achieving smooth stuffing and optimal bite.
Together these ingredients form the backbone of our wild turkey sausage recipe, balancing lean nutritious meat with bold flavors to satisfy every palate.
Equipment Needed
To craft the perfect wild turkey sausage, having the right equipment is essential for a smooth and efficient process. Below we outline the key tools we use to transform fresh ingredients into delicious sausage.
Food Grinder or Processor
A reliable food grinder or food processor is fundamental for preparing the wild turkey meat. We recommend a device with multiple grinding plates to control the texture, from coarse to fine. Grinding the meat fresh ensures the sausage remains tender and juicy. If using a food processor, process in short pulses to avoid turning the meat into mush.
| Equipment Type | Purpose | Suggested Feature |
|---|---|---|
| Food Grinder | Grinding meat to desired texture | Multiple grinding plates |
| Food Processor | Chopping meat evenly in small batches | Pulse control |
Sausage Stuffer
A Sausage Stuffer is crucial when making traditional link sausages. It helps evenly fill the casings with the meat mixture, preventing air pockets and ensuring consistent size and shape. Manual or electric stuffers both work well depending on your batch size and preference.
Key features we look for:
- Adjustable stuffing speed
- Easy to disassemble for cleaning
- Compatible with various casing sizes
Mixing Bowls
To incorporate herbs, spices, and seasonings into our wild turkey sausage blend, we rely on large Mixing Bowls. Stainless steel or heavy-duty glass bowls are ideal because they are non-reactive and easy to clean. Using ample bowl space gives us room to mix thoroughly by hand, ensuring even distribution of the seasoning.
Cooking Pan or Grill
After stuffing the sausages, cooking them properly is essential to unlock their full flavor. We prefer a cast iron cooking pan or an outdoor grill.
| Equipment | Benefits | Usage Tips |
|---|---|---|
| Cast Iron Pan | Even heat distribution, excellent searing | Preheat to medium-high before cooking |
| Grill | Adds smoky flavor, perfect for grilling | Use indirect heat to cook evenly |
Each tool plays a specific role in turning our fresh wild turkey sausage from raw ingredients to a flavorful finished product ready to enjoy.
Prep Work
Before diving into the sausage-making process, proper prep work ensures our wild turkey sausage has the best texture and flavor. Let’s walk through the essential steps for preparing the meat, soaking casings, and measuring spices with precision.
Preparing the Wild Turkey Meat
We start by keeping our wild turkey meat cold to maintain freshness and ease grinding. Use a mixture of dark and white ground wild turkey meat, with optional turkey fat for moisture balance. Chill the meat and fat in the freezer for about 30 minutes before grinding; this firm texture helps achieve a consistent grind.
Next, grind the meat using a medium or coarse grinding plate, depending on your preferred sausage texture. For a finer sausage, process the meat twice through the grinder. Keep the ground meat refrigerated while preparing the rest of the ingredients to prevent spoilage.
Soaking the Casings
If we opt for traditional sausage links, natural casings must be properly soaked to ensure pliability and ease of stuffing.
| Casing Type | Soaking Time | Soaking Method |
|---|---|---|
| Hog Casings | 30 minutes | Rinse in warm water, soak in fresh water at room temp |
| Sheep Casings | 20 minutes | Soak in warm water, gently rinse to remove salt |
| Collagen Casings | 10 minutes | Hydrate in warm water, avoid soaking longer to prevent weakening |
We gently flush the casings with cool water to remove excess salt. Avoid tearing by handling with care and keep the casings moist during stuffing by soaking periodically.
Measuring and Mixing Spices
Precise seasoning balances the wild turkey’s natural flavor while adding depth to our sausage. We use accurate measurements to create a consistent spice blend:
| Spice | Amount (for 2 lbs meat) |
|---|---|
| Salt | 1 to 1.5 teaspoons |
| Black Pepper, ground | 1 teaspoon |
| Garlic Powder | 0.5 teaspoon |
| Onion Powder | 0.5 teaspoon |
| Paprika | 1 teaspoon |
| Fennel Seeds (optional) | 0.5 teaspoon |
| Crushed Red Pepper Flakes (optional) | 0.25 teaspoon |
We carefully mix the spices in a large bowl before thoroughly incorporating them into the ground meat using our hands or a sturdy spoon. Working the mixture evenly ensures that every bite bursts with flavor.
Making the Sausage
Creating wild turkey sausage requires careful attention to each step to ensure full flavor and perfect texture. Let’s break down the process into three key stages for precision and delicious results.
Grinding the Turkey Meat
First, we ensure our wild turkey meat is properly prepared and chilled. Keeping the meat cold is essential to maintain texture and prevent fat from melting during grinding.
- Cut the turkey meat and optional turkey fat into 1- to 2-inch cubes.
- Refrigerate for at least 30 minutes until very cold but not frozen.
- Fit your food grinder with a medium grinding plate (around 3/8 inch).
- Grind the meat slowly, keeping the grinder bowl and grinding plates cold by placing them in the fridge or freezer beforehand.
- If a coarser texture is desired, adjust the grinding plate size or pass the meat through the grinder a second time.
This step allows us to control the meat’s texture, which directly impacts the sausage’s mouthfeel and juiciness.
Mixing Meat with Spices
After grinding, we move to the seasoning phase. Properly blending the spices with the meat ensures every bite bursts with well-rounded flavor.
We combine the ground turkey with measured spices based on our signature blend:
| Spice | Quantity per 2 lbs of meat |
|---|---|
| Salt | 1.5 tsp |
| Black Pepper | 1 tsp |
| Garlic Powder | 1 tsp |
| Onion Powder | 1 tsp |
| Paprika | 1 tsp |
| Fennel Seeds (optional) | 1/2 tsp |
| Crushed Red Pepper Flakes (optional) | 1/4 tsp |
- Use a large, chilled mixing bowl.
- Add the seasonings evenly over the ground turkey.
- Mix thoroughly using clean hands or a sturdy spoon until the meat becomes tacky and the spices distribute evenly.
- If using, incorporate about 2 tablespoons of cold water or ice for moisture and to help the mixture bind.
Tip: Do not overmix. Stop when the mixture holds together but remains tender.
Stuffing the Sausage Casings
Finally, we prepare the sausage casings and stuff them with our wild turkey meat blend to form links or bulk sausage.
- Rinse natural casings thoroughly in cold water and soak for at least 30 minutes, changing water as needed.
- Slide the casing onto the stuffer tube, leaving a small overhang.
- Tie a knot at the end of the casing to secure the filling.
- Feed the spiced meat mixture into the sausage stuffer, applying gentle, steady pressure to avoid air pockets.
- Fill casings evenly, leaving space to twist into links if desired.
- Twist sausages every 4 to 6 inches, alternating the direction of twists to keep links from unraveling.
Important: Prick air bubbles with a sterile pin as you stuff to prevent bursting during cooking.
By carefully following these steps we craft a flavorful, juicy, and well-formed wild turkey sausage ready for cooking or storage.
Cooking Instructions
Mastering the art of cooking wild turkey sausage ensures we enjoy its rich flavor and lean protein benefits at their peak. Below are clear, step-by-step methods to cook this delicious sausage using various techniques.
Pan-Frying Wild Turkey Sausage
Pan-frying is a quick and efficient way to achieve a crispy exterior while keeping the inside juicy.
- Preheat a cast iron skillet or heavy-bottomed pan over medium heat.
- Add 1 tablespoon of oil with a high smoke point, like avocado or canola oil.
- Place the wild turkey sausages in the pan without overcrowding to allow even cooking.
- Cook for 4-5 minutes on each side, turning regularly to brown all sides evenly.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- Remove and let the sausages rest for 3-5 minutes before serving to retain juices.
Grilling Wild Turkey Sausage
Grilling imparts a smoky, robust flavor perfect for outdoor gatherings.
- Preheat the grill to medium heat, approximately 350°F to 375°F (175°C to 190°C).
- Oil the grill grates lightly to prevent sticking.
- Place the wild turkey sausages on the grill and close the lid.
- Grill for 12-15 minutes, turning every 3-4 minutes to achieve uniform char and color.
- Confirm doneness by checking that the internal temperature reaches 165°F (74°C).
- Allow sausages to rest under foil for 5 minutes before serving.
Baking Wild Turkey Sausage
Baking is a hands-off method that cooks sausages evenly with minimal cleanup.
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Arrange the wild turkey sausages spaced evenly on the sheet.
- Bake for 20-25 minutes, turning sausages halfway through.
- Use a thermometer to verify the internal temperature is 165°F (74°C).
- Rest the sausages 3-5 minutes prior to serving.
| Cooking Method | Temperature | Cooking Time | Internal Temperature Target |
|---|---|---|---|
| Pan-Frying | Medium heat | 4-5 minutes per side | 165°F (74°C) |
| Grilling | 350°F – 375°F (175°C-190°C) | 12-15 minutes | 165°F (74°C) |
| Baking | 375°F (190°C) | 20-25 minutes | 165°F (74°C) |
Tip: Always use a reliable meat thermometer to ensure the wild turkey sausage is perfectly cooked and safe to eat. This helps retain juiciness and flavor unique to wild turkey meat.
Each cooking method offers a distinct taste and texture, enhancing the flavorful profile of our homemade wild turkey sausage.
Serving Suggestions
Wild turkey sausage offers remarkable versatility, making it a perfect centerpiece for various meals. Let’s explore some delicious accompaniments and flavorful condiments that elevate this lean and savory delight.
Side Dishes That Complement Wild Turkey Sausage
Pairing wild turkey sausage with the right sides enhances the dining experience by balancing flavors and textures. Here are some top choices that blend well with the sausage’s rich, gamey profile:
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with rosemary and garlic bring out earthy notes that complement the sausage.
- Sautéed Greens: Kale, Swiss chard, or spinach tossed with olive oil and a hint of lemon provide a fresh, slightly bitter contrast.
- Creamy Polenta: This soft, buttery base balances the boldness of the sausage with its smooth texture.
- Garlic Mashed Potatoes: Rich and comforting mashed potatoes accented by roasted garlic work beautifully with the savory sausage.
- Grilled Asparagus: A smoky char from the grill adds complexity alongside the sausage’s robust flavor.
| Side Dish | Flavor Profile | Preparation Tips |
|---|---|---|
| Roasted Root Vegetables | Earthy, sweet, aromatic | Roast at 400°F for 25–30 minutes |
| Sautéed Greens | Bitter, fresh, zesty | Sauté with olive oil and lemon juice |
| Creamy Polenta | Buttery, smooth | Use chicken broth for extra flavor |
| Garlic Mashed Potatoes | Creamy, garlicky | Add roasted garlic for depth |
| Grilled Asparagus | Smoky, tender | Grill over medium heat 5–7 minutes |
Best Condiments and Sauces
To heighten the enjoyment of wild turkey sausage, we recommend adding condiments and sauces that introduce complementary zest, creaminess, or spice. Here are our favorites:
- Whole Grain Mustard: Adds a sharp, tangy bite that cuts through the richness.
- Apple Chutney: A sweet and tangy pairing that harmonizes with the gamey flavor.
- Spicy Sriracha Mayo: Offers creamy heat, perfect for those who enjoy a little kick.
- Herb-Infused Olive Oil: Drizzling fresh herb olive oil enhances aroma and moistness.
- Honey Mustard Sauce: Balances sweetness with mild tang, excellent for dipping or drizzling.
| Condiment/Sauce | Flavor Profile | Best Use |
|---|---|---|
| Whole Grain Mustard | Tangy, sharp | Spread on sausages or buns |
| Apple Chutney | Sweet, tangy | Served on the side or atop |
| Spicy Sriracha Mayo | Creamy, spicy | Dipping or sandwich spread |
| Herb-Infused Oil | Aromatic, fresh | Light drizzle before serving |
| Honey Mustard Sauce | Sweet, tangy | Glazing or dipping |
“For a balanced plate that excites the palate, combining wild turkey sausage with bright, fresh sides and bold condiments is a winning strategy.”
With these thoughtfully chosen sides and condiments, we can transform our wild turkey sausage dish into a memorable feast that satisfies every craving.
Storage and Make-Ahead Tips
Proper storage and make-ahead strategies help maintain the fresh flavor and texture of our wild turkey sausage. By following these guidelines, we can enjoy our flavorful homemade sausage anytime without compromising quality.
Refrigerating Sausage
To preserve the freshness and taste of our wild turkey sausage, refrigerate it promptly after preparation or cooking. Place the sausages in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Always store them in the coldest part of the refrigerator, ideally at or below 40°F (4°C).
| Storage Method | Timeframe | Tips |
|---|---|---|
| Raw sausage | 1 to 2 days | Keep in original packaging or airtight wrap |
| Cooked sausage | 3 to 4 days | Cool completely before refrigerating |
“Refrigerate sausages within two hours of cooking or preparation to maintain safety and flavor.”
When ready to use, we recommend reheating the sausage thoroughly. Avoid repeated temperature changes to prevent dryness and loss of juiciness.
Freezing Sausages for Later Use
Freezing is the best option for long-term storage of wild turkey sausage without sacrificing taste or texture. We advise freezing individually or in meal-sized portions to enhance convenience.
| Freezing Method | Storage Duration | Preparation Tips |
|---|---|---|
| Raw sausage | Up to 3 months | Wrap securely in plastic wrap and aluminum foil or vacuum-seal to prevent freezer burn |
| Cooked sausage | Up to 4 months | Cool fully, then freeze in airtight containers or freezer bags |
To freeze:
- Wrap sausages tightly to minimize exposure to air.
- Label each package with the date of freezing.
- Lay sausages flat if freezing links to avoid sticking together.
Before cooking frozen sausages, thaw them safely in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
Conclusion
Crafting wild turkey sausage at home opens up a world of flavor and nutrition that’s hard to beat. With control over every ingredient and step, we can create a product that’s fresh, lean, and tailored to our tastes.
Whether grilled, pan-fried, or baked, wild turkey sausage brings a satisfying and versatile option to our meals. By following the right techniques and pairing it with complementary sides and sauces, we elevate our dining experience while enjoying a wholesome, protein-packed dish.
Frequently Asked Questions
What are the main benefits of wild turkey sausage?
Wild turkey sausage offers a delicious flavor and is a lean source of protein. It’s versatile, pairs well with many herbs and spices, and can be cooked in various ways like grilling or pan-frying. It’s a healthy alternative to traditional sausage.
Can I make wild turkey sausage at home?
Yes, homemade wild turkey sausage allows you to control ingredients, avoid fillers or preservatives, and customize flavors. It requires basic equipment like a grinder and sausage stuffer, plus fresh, quality meat and seasonings.
What ingredients are essential for wild turkey sausage?
Use a mix of dark and white ground wild turkey meat, optional turkey fat for moisture, and a spice blend including salt, black pepper, garlic powder, onion powder, paprika, and optional fennel seeds or red pepper flakes.
What kind of casings can I use for making sausage links?
Natural casings like hog, sheep, or collagen casings are common. Each needs proper soaking and handling to avoid tearing. Collagen casings are easy to use and popular for homemade sausage.
What equipment do I need to make wild turkey sausage?
Key tools include a food grinder for controlling meat texture, a sausage stuffer to fill casings, large mixing bowls for seasoning, and a cast iron pan or grill for cooking.
How do I prepare the meat and casings before making sausage?
Keep the meat and fat cold, chilling for about 30 minutes before grinding. Soak natural casings properly according to type to make them pliable and avoid tears.
What are the main steps in making wild turkey sausage?
The three key steps are grinding the cold turkey meat, mixing it thoroughly with spices, and carefully stuffing the mixture into prepared casings while avoiding air pockets.
How should I cook wild turkey sausage?
You can pan-fry, grill, or bake the sausage. Cook until the internal temperature reaches 165°F (74°C) for safety. Use a meat thermometer to ensure proper cooking and retain juiciness.
What are good serving suggestions for wild turkey sausage?
Serve with roasted root vegetables, sautéed greens, creamy polenta, or garlic mashed potatoes. Pair with sauces like whole grain mustard, apple chutney, or spicy sriracha mayo for extra flavor.
How do I store wild turkey sausage properly?
Refrigerate sausages in airtight containers immediately after cooking or making. Raw sausage lasts 1-2 days refrigerated. For long-term storage, freeze wrapped and labeled sausages, and thaw safely in the fridge before use.