Friday, April 25, 2008

National Pigs in the Blanket Day

Yesterday was National Pigs in a Blanket Day. So, I decided to make my own jazzed up version of this starting with making my own turkey apple sausages. I went in search for some instruction on this and found this recipe.

Wickedly Perfect Turkey Apple Sausages
2 teaspoons of oil
1 onion-small diced
2 apples-small diced (Fuji or Gala)
2 pounds of ground turkey
1 egg-beaten
3 slices of white bread-ground in a food processor
¼ cup of heavy cream
2 teaspoons of sage-chopped
2 teaspoons of kosher salt
1 teaspoon of black pepper
1 teaspoon of fennel seed
1 teaspoon of crushed red pepper
½ teaspoon of garlic powder
Fill a large roasting pan with about 4-5 inches of water and bring to a boil on your stove. Place oil in a sauté pan with onion and apples and cook until tender (about 10 minutes) and place in a large bowl.
Combine all remaining ingredients into the bowl and mix.
Place two large pieces (approx. 18″ inches) of aluminum foil on your counter and spoon out the sausage mixture, dividing equally between the two sheets of foil and shape into a slender sausage-like form (14 inches long by 2 inches wide). Next, pull one end of the foil above the mixture and using a straight edge such as a cookie sheet, tuck the mixture so that you remove any air and twist each end to secure and create a very tight casing for your sausage.
Poach the foil wrapped sausage in the water for about 15 minutes. Let the sausage cool, remove the foil and then grill or pan sauté.

I followed this recipe as is going with the pan saute method in the end. Then I rolled them up in crescent rolls, slipped in a little slice of mozzarella, put an egg wash on the tops of the crescent rolls and sprinkled with poppy seeds. Popped in the oven and viola!

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