Avraham's turkey sausage, was:Re: [Sca-cooks] Egg tempera query

[Sue Clemenger]

Cool idea!
We don't actually go so far around here as to have a Kosher *frozen*
section, darn it.
What did you use for casings? The only ones I've been able to get around
here are piggy-based.
--Maire

Avraham haRofeh of Sudentur wrote:
>
> > Hey, Avraham....what did you use as a fat in your sausage? I've tried
> > beef, and beef/pork sausages at home, but not turkey.
>
> Chicken fat, actually. If your butcher can't supply it, you can get it in
> half-pound packages under the Empire label in the frozen Kosher foods
> section. Saved the turkey skin and ground that in, too.