Because our roadkill wild turkey had some bruised meat, and was very lean, we decided to cut off the good parts and make sausage. (We roasted the bones and made stock from the rest of it.) We used about a pound of it to make our standard-issue Italian-style sausage, which we then turned in to red sauce for pasta.
We’ve made this sausage wtih turkey, pork, and a mixture of the two. We usually just combine it with the ground meat and saute it as a base for sauce, but you can also make links with it.
Hot Italian Sausage Seasoning
(enough for one pound of meat)
1/2 t. ground black pepper
1 t. Italian seasoning
1 t. crushed red pepper
1/4 t. paprika
1 t. salt
1/2 t. ground fennel
1 1/2 t. crushed fennel seed (I use a mortar and pestle for crushing; a rock would work)
1 1/2 t. sugar
1 large garlic clove, pressed or finely minced
Mix all ingredients together, and then mix in to a pound of ground meat of your choice.