Maple Turkey Sausage Links Recipe

Prepare casings

If using natural hog casings, place in a bowl of warm water for 30 minutes to soften. Rinse inside and out by running water through each casing, then leave in fresh water until ready. If using collagen casings, follow package rehydration instructions or keep ready for stuffing.

Make sausage mixture

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the ground turkey, 1 cup maple syrup, kosher salt, black pepper, ground sage, thyme, onion powder, garlic powder, smoked paprika and crushed red pepper flakes. With the mixer on low (or using a sturdy wooden spoon), slowly add the cold water in a steady stream to help the mixture emulsify. Mix until the meat becomes sticky and tacky (about 2–3 minutes with a mixer).

Keep cold

To keep the mixture safe and firm, work with the bowl over a larger bowl of ice or add the 2 cups of ice to the mixer intermittently and drain any excess water. Chill the blended mixture in the refrigerator for 20–30 minutes until cold but not frozen.

Stuff sausages

Fit a sausage stuffer or a meat grinder with a stuffing tube. Slide the prepared casings onto the tube and tie a knot at the end of each casing. Feed the chilled turkey mixture into the stuffer, filling casings evenly. Avoid over-stuffing—fill until firm but with a little give. Twist sausages into approximately 6–7 inch links (or desired catering portion). Prick any large air pockets with a sterile needle and reform.

Poach to set

Bring a large pot of water to a gentle simmer (not a boil) and add a splash of vinegar (optional, 1 tbs) to help set the casings. Submerge the sausages in batches and poach at 75–80°C (170–175°F) for 12–15 minutes until internal temperature reaches 150°F (66°C). Do not boil, or casings may burst.

Cool and refrigerate (optional for catering prep)

Transfer poached sausages to an ice bath for 5 minutes to stop cooking. Drain and refrigerate on trays if preparing ahead. Sausages may be held refrigerated up to 48 hours before finishing; bring to room temperature before searing if chilled.

Sear before serving

For hot service, heat a large skillet or griddle over medium-high heat and add 2 tbs neutral oil. Place sausages in the pan and sear, turning every 1–2 minutes, until well browned and caramelized on all sides (about 6–8 minutes). Confirm internal temperature is 165°F (74°C) before serving.

Make glaze

In a small saucepan over medium heat combine 1 cup maple syrup, Dijon mustard, apple cider vinegar and butter. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until slightly reduced and glossy. Remove from heat and whisk in freshly ground black pepper.

Glaze sausages

Brush the warm glaze over seared sausages or toss sausages in a shallow hotel pan with the glaze to coat evenly. Return to the hot griddle for 30–60 seconds per side to set the glaze if desired.

Hold for catering service

Place glazed sausages in chafing dishes or hotel pans lined with parchment. For best texture, keep on low heat (140–150°F / 60–65°C) and pour any remaining glaze over the top periodically to keep moist. Garnish with chopped parsley if desired when serving.