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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: qdog1955 on February 15, 2015, 11:24:23 AM

Title: Greek Turkey Sausage with Feta
Post by: qdog1955 on February 15, 2015, 11:24:23 AM

 Made thirty pounds of Greek Turkey Sausage this weekend ( we actually use chicken breast and pork loin ) This is actually mine and all my friends and families favorite, of all the type sausage, I make and I didn't think it could be improved on----but guess what? It uses 5 pounds of Feta cheese and when you use your own homemade Feta, it gets improved on! WOW :)
  Just a couple pics to wet your appetite. I hope you can see all the Feta in there.
Qdog

Title: Re: Greek Turkey Sausage with Feta
Post by: John@PC on February 15, 2015, 04:53:06 PM

Can you send us some links (to the recipe that is ::))

Title: Re: Greek Turkey Sausage with Feta
Post by: Danbo on February 15, 2015, 06:29:40 PM

Great! :-)

Title: Re: Greek Turkey Sausage with Feta
Post by: Al Lewis on February 15, 2015, 06:31:44 PM

That sausage looks delicious! Never tried fowl in a sausage. Would love to see the recipe. A)

Title: Re: Greek Turkey Sausage with Feta
Post by: qdog1955 on February 16, 2015, 11:52:28 AM

Al and John----think I read on here one time that you can't post something from a published source----and this is one of the only sausage recipes I use with out any changes---it is from "Great Sausage Recipes"  by Rytek Kutas---probably the Bible of sausage makers----If that's not true, I will gladly post it or send it to you.
  By the way since the Canada geese population explosion---and the lifting of a lot of hunting restrictions----goose has become the prime ingredient in a lot of sausage and jerky in this region---in seasoned sausage you can't tell the difference.
Qdog

Title: Re: Greek Turkey Sausage with Feta
Post by: qdog1955 on February 16, 2015, 11:58:59 AM

By the way ---he has some great recipes that use Italian cheeses, Romano being one ---plus some wine :) 

Title: Re: Greek Turkey Sausage with Feta
Post by: Al Lewis on February 16, 2015, 02:51:37 PM

No problem, I have that book right here. ;D

Title: Re: Greek Turkey Sausage with Feta
Post by: John@PC on February 16, 2015, 05:04:24 PM

I don't think recipes per se can be copyrighted (and we reproduce them all the time here on the forum) but it would not be a good idea to make a duplicate copy of the page I agree.  My oldest son is getting into serious sausage making and I have customers who buy our LPTC controllers for meat and saugage curing so on your recommendation I'll just buy one from Amazon (unless Al wants to part with his, which I seriously doubt :().

Title: Re: Greek Turkey Sausage with Feta
Post by: Al Lewis on February 16, 2015, 06:00:41 PM

Yeah, they're right proud of these.  Got mine on Amazon.  Right around $25.00 + shipping and tax.

Title: Re: Greek Turkey Sausage with Feta
Post by: Kern on February 21, 2015, 11:17:32 PM

Quote from: qdog1955 on February 16, 2015, 11:52:28 AM

  By the way since the Canada geese population explosion---and the lifting of a lot of hunting restrictions----goose has become the prime ingredient in a lot of sausage and jerky in this region---in seasoned sausage you can't tell the difference.

Down here we are overrun with Canadian Geese.  Go to any park, golf course or other site with grass and water and there they are!  What is it with these foul anyway?  Unfortunately, it is politically incorrect to take them out with a golf club, walking stick, bicycle, baby carriage, rolled up newspaper, etc.  Too bad!   :P

Title: Re: Greek Turkey Sausage with Feta
Post by: qdog1955 on February 22, 2015, 11:30:44 AM

  Personally I'd rather not harm basically benign creatures----but you are right---they have gotten way out of hand----our drinking water reservoirs have become Goose cesspools.
Qdog