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   Sweat leeks in butter until limp; cool to room temperature. 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. 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. 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   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. 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   Heat olive oil; saute yellow onion until tender and begins to brown. Add rhubarb; stir until wilted. Add Zinfandel and bring to boil. Reduce wine by 1/2. Add brown sugar. Stir until sugar melts. Add berries and turkey stock; bring to a boil. Reduce heat; simmer 15 minutes until rhubarb begins to fall apart. Season with salt and black pepper. Remove from heat; cool. Puree sauce in blender or food processor; pass through small disk of food mill. Cover and hold for service.   Service and Plating As needed clarified butter As needed arugula sprigs   Per order: Brown turkey sausage in clarified butter. Slice. Fan sausage in center of plate. 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 27g 42% Saturated Fat 10g 50% Cholesterol 110mg 37% Sodium 1400mg 58% Total Carbohydrate 10g 3% Dietary Fiber 2g 8% 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: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4

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