[Sca-cooks] Kosher Turkey Sausage

[Carol Eskesen Smith]

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[ Picked text/plain from multipart/alternative ]
Thanks also, Avraham.  Next time, try adding a little garlic.  It's a non-period variation I worked out years ago, listed below.  You could probably make the same substitution of chicken fat and ground turkey for the meats here, and omit the cheese, with similar results.  This is a flavorful sausage; the other recipe is blander.  If you must remove the eggs (though I don't see why, if you then plan to coat eggs), add more liquid.  Water is acceptable, wine would be nicer.
Again, Regards,
Brekke

Many years ago, when I first did this, I used this recipe as a basis, but used half pork and half veal, and used the following ingredients:
Veal 1 lb
Pork 1 lb
Marjoram 0.5 tsp
Parsley 0.5 tsp
Sage 1.5 tsp
Garlic 2 cloves or to taste
Fennel 0.25 tsp
Egg Yolks 2
Parmesan Cheese, Grated 0.5 Cup
Salt 1 tsp
Thyme 0.25 tsp
Casings
This is a good sausage recipe; it’s just not the recipe I was trying to redact.



----- Original Message -----
From: Avraham haRofeh of Sudentur
Sent: Friday, February 28, 2003 8:16 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Kosher Turkey Sausage

> Remember, that to be kosher, it is not sufficient to just not have pork.
> Part of kosher is to not mix dairy and meat.  You can mix dairy and
poultry,
> but not dairy and other meats.  It's part of the "not cooking an animal in
> the milk of its mother" restriction.

No, you can't. Poultry is just as fleishig as beef. Eggs are considered
pareve - neutral.

Some authorities say you can mix FISH and dairy; others say you can eat them
at the same meal but cannot cook them in the same dish.

To answer the original question, I recently made homemade turkey sausage,
adapted from one of Mistress Brekke's recipes for a veal sausage. The recipe
includes grated cheese, but that could easily be left out. I used Empire
frozen chicken fat, and the turkey fat/skin from two birds to make up the
requisite amount of fat. I also used Woodchuck Apple Cider (a commercial
hard cider) instead of water.

Veal 4 lb
Beef Suet 1 lb
Marjoram 2 Tbsp
Parsley 2 Tbsp
Egg Yolks 4
Grated Cheese 1 Cup
*Salt 1 Tbsp
*Water 0.5 C
Sausage Casings as needed

Avraham

*******************************************************
Avraham haRofeh of Sudentur
     (mka Randy Goldberg MD)
RandomTag: I wish life had scroll back - with cut and paste.

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