You won’t miss the fat in this lean, low-histamine version of Italian sausage bursting with the falvor of fresh basil. We made a mess of this sausage last weekend while batch cooking with friends, and a lot of it didn’t make it to the freezer because of all the nibbling.
2 1/2 pounds ground turkey breast
3 large garlic cloves, minced
1/4 cup chopped fresh basil
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary, rubbed between your fingers to break it up
1/8 teaspoon red pepper flakes
1 teaspoon dried fennel seed
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
Mix all ingredients together by hand. Shape into patties and fry, or simply scramble the sausage mixture in a large frying pan, creating coarse crumbles perfect for spaghetti sauce or tossing with pasta. Freezes well raw or cooked.
If you want to, you can use this mixture to stuff casings and create a more traditional sausage shape. I always remove my sausage from the casing before eating it anyway.
(c) 2007 Jeanette Bradley