Monday, July 22, 2013

Zinfandel Turkey Bockwurst

Zinfandel Turkey Bockwurst


Yield: 24

Establishment: Restaurant, Club Operation
 
Ethnicity: German
 
Meal Type: Appetizer
 
Occasion: Fourth of July
 
Preparation Method: Saute, Poach
 
Product Type: Turkey Thighs, Turkey Breast
 
Dish Type: Sausage
 


Turkey Sausage Prep
1 Cup leeks, well washed & sliced
2 Tablespoons butter
2 Pounds TURKEY BREAST or TENDERLOIN, cut in 1-inch pieces
1 Pound TURKEY THIGH, cut in 1-inch pieces
1 Pound fatback, cut in 1-inch pieces
2 Pounds pork butt, cut in 1-inch pieces
1/4 Cup whole mustard seeds
3-1/3 Tablespoons kosher salt
2 Teaspoons ground mace
2 Teaspoons ground white pepper
2 Teaspoons ground cayenne pepper
2 Teaspoons ground ginger
1 Cup green onions, finely chopped
1 Cup chervil, chopped
2 large eggs, beaten
2 Cups whole milk
 
  1. Sweat leeks in butter until limp; cool to room temperature.
  2. Combine turkey with other meats, mustard seeds, kosher salt, mace, white pepper, cayenne and ginger. Add green onions, chervil and cooled leeks. Mix well. Cover and refrigerate turkey mixture at least 1 hour or overnight.
  3. Grind chilled turkey mixture through meat grinder, using medium disk. In bowl, combine ground turkey mix, eggs and milk; mix well. Cover and refrigerate 1 hour. Poach a small quantity of sausage 10 minutes to check seasoning. Adjust as required.
  4. Stuff sausage casings; do not twist into links. Let sausage relax 1 hour on racks over sheetpans in cooler.
 
Poaching Sausage
4 bay leaves
4 thyme sprigs
 
  1. Bring salted water to boil; add bay leaves and thyme. Lower heat to simmer. Add sausage; poach for 10 minutes until almost cooked. Let cool in poaching liquid.
  2. Cover and refrigerate on sheet-pans until cold.
 
Zinfandel-Rhubarb Sauce
1 Ounce olive oil
1 Cup yellow onion, medium-dice
1 Quart rhubarb, medium-dice
1/2 750-milliliter bottle Zinfandel
1/2 Cup dark-brown sugar
2 Cups blackberries, washed & drained
1 Quart TURKEY STOCK
2 Teaspoons kosher salt
1-1/2 Teaspoons ground black pepper
 
  1. Heat olive oil; saute yellow onion until tender and begins to brown. Add rhubarb; stir until wilted.
  2. Add Zinfandel and bring to boil. Reduce wine by 1/2.
  3. Add brown sugar. Stir until sugar melts. Add berries and turkey stock; bring to a boil.
  4. Reduce heat; simmer 15 minutes until rhubarb begins to fall apart. Season with salt and black pepper. Remove from heat; cool.
  5. Puree sauce in blender or food processor; pass through small disk of food mill.
  6. Cover and hold for service.
 
Service and Plating
As needed clarified butter
As needed arugula sprigs
 
  1. Per order: Brown turkey sausage in clarified butter. Slice. Fan sausage in center of plate.
  2. Garnish with arugula and Zinfandel-Rhubarb sauce.


Recipe Source: Recipe created by Executive Chef Susan Goss for Chef Magazine.

Nutrition Facts
Calories 390   Calories from Fat 240
% Daily Value*
Total Fat 27g42%
Saturated Fat 10g50%
Cholesterol 110mg37%
Sodium 1400mg58%
Total Carbohydrate 10g3%
Dietary Fiber 2g8%
Sugars 7g 
Protein 23g 
Vitamin A 6%
  • Vitamin C 10%
    Calcium 8%
  • Iron 10%
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
     Calories:20002500
    Total FatLess than65g80g
    Sat FatLess than20g25g
    CholesterolLess than300mg300mg
    SodiumLess than2,400mg2,400mg
    Total Carbohydrate 300g375g
    Dietary Fiber 25g30g
    Calories per gram:
    Fat 9
  • Carbohydrate 4
  • Protein 4



    © 2010 National Turkey Federation

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