I made a basis for sausage turkey recipe by Emeril Lagasse, but then I made a sausage with plastic wrap and pastry bag, cooked them in broth: a method I saw a well-known blogger and author of cookbooks – Belonika.
1 1/2 pounds ground turkey meat
1 tbsp. minced garlic
1 tbsp. paprika
1 tsp. toasted fennel seeds
1 tsp. salt
1 tsp. freshly cracked black pepper
1/2 tsp. cayenne
1/2 tsp. ground anise
2 tbsp. freshly chopped Italian parsley leaves
2 tbsp. dry red wine
4-6 cups chicken, turkey or vegetable broth or stock
Warm up fennel seeds and anise in a dry pan and grind in a mortar or coffee grinder.
Combine the ground turkey, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat.
To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
Cut the piece of plastic food wrap film length of 15 inches. Put the meat mixture into a pastry bag or Ziploc bag. Lay out flat sausage, an inch thick, cover with part of the food film and gently twist. Ties the ends. Put sausages in the deep pan, fill it with broth, cover with foil and send in a preheated oven to 350 degrees for 15 minutes.