Reviewed: Feb. 27, 2008

THIS WAS AWESOME! I was a little leary when I saw the words bland. I crushed the fennel seed in my mortar and pesil. I added a little crushed pepper. I have sent this recipe to my frineds! THANKS!

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dcraft

Cooking Level: Intermediate

Living In: Joplin, Missouri, USA

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Reviewed: Jan. 4, 2008

This turned out great. I added sage, basil, and thyme to the mix as well. My spice grinder long ago bit the dust so I chopped the fennel to a powder using a hand chopper, which worked fine. Tasted better than any I've bought and so much healthier.

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8 users found this review helpful

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snowriter

Cooking Level: Intermediate

Home Town: Williamsport, Pennsylvania, USA

Living In: Bowie, Maryland, USA

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Reviewed: Sep. 28, 2007

Outstanding recipe. I was looking for a turkey sausage recipe so that I could stop purchasing it at the grocery store. All of the grocery brands have too much salt for my taste. This recipe was seasoned just right. Next time I will add some red pepper flakes to make it into 'hot sausage'. I formed it into patties and made sandwiches with grilled onions and green peppers. Yum!!!

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MONTFAM

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Reviewed: Jul. 15, 2007

This is really great. I now make my seasoning in bulk after putting them through a food processor. Ca make variations---hold the sugar and add red peppr flakes to taste for hot sausage or hold the sugar and add garlic and parmesan cheese for a nice tasting sausage. If fennel is not your thing substitute basil or another herb.

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BAKE HAPPY

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Reviewed: Jul. 10, 2007

This is a great starting point. I initially followed the recipe, but my husband didn't care for the fennel seeds, and I wanted bolder flavors. When I make this, I add additional garlic powder & oregano, plus onion powder, paprika, fresh ground pepper melange (mixture of black, green & red), sea salt, and some red pepper flakes. I can't say exactly how much seasonings I add because I just shake them in, but the result is a bolder, spicier sausage taste. To save time, I often season the turkey while I'm cooking it rather than marinating it first. I use my modified version in a lot of recipes. I dislike pork, so I'm very thankful to have a healthier alternative.

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24 users found this review helpful

Reviewer:

chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jul. 6, 2007

This is just wonderful! I add just a tad bit more of the seasonings, just because I like strong flavors. I'm allergic to MSG, so it's impossible for me to find pre-made sausage without it. Now I can make all my favorite sausage-containing recipes without worry. Thank you!!

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TIMSGAL

Cooking Level: Expert

Home Town: Findlay, Ohio, USA

Living In: Huber Heights, Ohio, USA

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Reviewed: Mar. 27, 2007

I thought this was very bland. Not what I was looking for.

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mom2five

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Reviewed: Feb. 15, 2007

This was lovely! I shaped it into little links (about 1 inch thick & 3 inches long) and baked them on sheets sprayed with oil at 350 for 35 minutes. I meant to freeze them all to have on hand for busy nights, but I couldn't keep my kids out of them. Yummy!

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GARRIDANN

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Oct. 22, 2006

I'll happily be the first to say this is the best turkey sausage I have ever made! I wanted to try it on the spur of the moment in sausage bread, but I didn't have any fennel seed so I substituted sage, dill, and cumin. It was still delicious! We won't be going back to the high-fat pork sausage anytime soon, and I plan on making it again following the recipe exactly now that I've purchased some fennel seed. Thanks!

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