The Cupboard
Sage: A Culinary Delight
Thanksgiving is perhaps the one holiday where sage is at the top of the list of must haves for cooking up a good holiday meal. This traditional herb is known for adding that extra kick to stuffing, sausage and fatty meats such as goose and some game dishes.
Because of its pungent and very distinguishable flavor, most of us stick to what we know about this culinary curiosity and leave experimentation to the gourmet chefs of the world. If you are a little timid about using this herb other than in traditional stuffing, keep in mind that because of its strong flavor, a little goes a very long way.
Sage is considered to be a part of the mint family with a flavor that is on the musky side. Many also credit this ancient herb with aiding in digestion especially when heavier meats are on the menu.
Here is a quick and easy sausage recipe that is a favorite around my house using turkey thigh meat rather than beef or pork. This sausage can be served for breakfast or as a seasoning in stuffing for and amazing flavor.
Homemade Turkey Sausage
Ingredients:
- 1 pound fresh ground dark turkey meat
- 2 teaspoons dried sage
- 1 teaspoon dried fennel
- 1 teaspoon celery seed
- 2 tablespoons light brown sugar
- 1 ½ teaspoons kosher salt
- Fresh red pepper flakes, optional
- Granulated garlic powder
Technique:
In a large bowl combine all ingredients until well blended. Shape into sausage patties and place on a cookie sheet that has been lined with parchment paper. Place in the freezer until frozen firm. Remove from freezer and place sausage in zip lock freezer bags and return to freezer until ready to use.
To cook, remove desired pieces of sausage from freezer and thaw in refrigerator. Coat pan with a little olive oil, brown on one side and transfer cooking pan to oven to finish.