Turkey Weisswurst (White German-Style Sausage With Lemon, Nutmeg, and Parsley)

Note: A scale with gram measurements must be used for this recipe.

Special equipment: Scale with gram measurement, food processor, thermometer, pastry bag or sausage stuffer

Ingredients

serves Makes about 1 kilograms (2.3 pounds) sausage, serving 4, active time 1 1/2 hours, total time 1 day

• 600 grams lean turkey meat (such as tenderloins or breast), trimmed of connective tissue, cut into 1/2-inch cubes
• 15 grams kosher salt
• 320 grams salted pork back fat
• 75 grams finely diced yellow onion
• 1/2 teaspoon grated lemon zest from 1 lemon
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon ground white pepper
• 1/4 cup finely chopped fresh parsley leaves
• 1/4 teaspoon grated nutmeg
• Hog casing, soaked and rinsed
• 30 grams crushed ice
• 2 tablespoons butter (if browning in skillet)
• Whole grain or sweet German mustard for serving

Procedures

1. Combine turkey and salt in a large bowl and toss until evenly coated. Transfer to an airtight container and refrigerate at least 1 night and up to 2 days. Meanwhile, bring a medium pot of water to a boil over high heat. Add salt pork and onion and cook until translucent, about 2 minutes. Drain, rinse under cold water, and place in freezer until ready to use.
   
2. Combine turkey, lemon zest, ginger, white pepper, parsley, and nutmeg in the bowl of a food processor. Process until a smooth paste is formed, about 30 seconds, stopping to check temperature and scrape down sides every 10 seconds. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing.
   
3. Add crushed ice to food processor and process until ice chunks are gone, about 30 seconds. With machine running, slowly add frozen fat and onions, stopping every 15 seconds to scrape down sides and check temperature. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing. Process until mixture is completely smooth. Cook a small amount of mixture in a skillet or in the microwave to taste for seasoning and adjust according to taste.
   
4. Fill pastry bag fitted with a smooth round tip or a sausage stuffer with mixture, being careful to incorporate as little air as possible. Feed hog casings over tip and tie off the end. Fill casings slowly and steadily, tying or twisting off links as you go if desired. Chill sausages at least 1 hour and up to overnight before cooking.
   
5. To cook, bring 2 quarts of water to a simmer in a medium pot and remove from heat. Add sausages, cover, and let cook for 20 minutes. Serve as-is with mustard, or place in freezer for 10 minutes. Remove sausages from freezer and melt butter in a large skillet over medium heat until foaming subsides. Add sausages and cook, turning occasionally, until golden brown on both sides, about 4 minutes. Serve with mustard.

Roasted Italian Sausage, Pepper, and Mushroom Sandwich

Ingredients

serves Serves 4, active time 30 minutes, total time 40 minutes

• 4 tablespoons olive oil, divided
• 4 (6-inch) Italian sausage links (preferably hot)
• kosher salt
• 8 ounces cremini mushrooms, ends removed, caps quartered
• 2 medium red bell peppers, stemmed, seeded, cut into 1/4-inch thick slices
• 2 medium green bell peppers, stemmed, seeded, cut into 1/4-inch thick slices
• 1 medium yellow onion, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon dried orgeno
• 4 italian rolls
• 8 leaves fresh basil, thinly sliced
• 1 tablespoon balsamic vinegar
• giardiniera, for serving (optional)

Procedures

1. Adjust oven racks to lower middle and upper middle positions, and preheat to 500°F. Add sausage links and mushrooms to a large baking sheet, and toss with a tablespoon of oil and a pinch of salt. Add red bell peppers, green bell peppers, onion, garlic, and oregano to a second large baking sheet and toss with a tablespoon of oil and a pinch of salt.
   
2. Transfer both baking sheets to the oven and cook for 15 minutes. Remove baking sheet with sausages and mushrooms. Use a meat thermometer to check if the sausages are cooked through, around 140°F. The mushrooms should be tender. Using a pair of tongs, stir the pepper and onion mixture. Cook until onions and peppers are tender and starting to brown, 10 to 15 minutes more. At this time, wrap Italian rolls in aluminum foil and set in the oven to warm.
   
3. While the peppers and onions finish cooking, warm remaining two tablespoons in a large non-stick skillet over medium heat. Add sausage links, and brown on both sides, about 5 minutes total. Set aside.
   
4. When peppers and onion are done, carefully remove pan from the oven. Transfer mixture to a large mixing bowl and add in the cooked mushrooms, fresh basil, and balsamic vinegar. Toss well and season with a pinch of salt, if necessary.
   
5. Remove rolls from oven and unwrap. If not already cut, slice horizontally through the roll, stopping a half-inch from the other side. Load each with an Italian sausage, a generous scoop of the pepper and onion mixture. If you need more heat, add some giardiniera.

Sausage and Radicchio Pizza

Special equipment

Wood and metal pizza peels, Baking Steel

Ingredients

serves Makes four 10- to 12-inch pizzas, serving 4, active time 45 minutes, total time 3 hours

• 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
• 1 (14-ounce) can whole peeled tomatoes, preferably San Marzano
• Kosher salt
• 1 pound fresh mozzarella, torn into rough chunks and drained
• 12 ounces bulk sweet Italian sausage
• 1 medium head radicchio, roughly chopped
• 4 to 6 ounces grated Parmesan cheese
• 24 fresh basil leaves
• 1/4 cup extra-virgin olive oil

Procedures

1. Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.
   
2. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.
   
3. When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
   
4. Preheat broiler to high. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of sausage over pizza in small chunks. Spread 1/4 of radicchio and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.
   
5. Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
   
6. Repeat steps 4 through 6 for remaining pizzas.