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Ingredients

• SAUSAGES:
• 1 1/2 lb. (750 g) boneless, skinless turkey meat, trimmed and cut into 1-inch (2.5-cm) cubes
• 1 1/2 lb. (750 g) boneless pork butt, trimmed and cut into 1-inch (2.5-cm) cubes
• 3 Tbs. sugar
• 2 Tbs. salt
• 1 Tbs. whole fennel seeds
• 1 Tbs. chopped garlic
• 1 Tbs. sweet paprika
• 1/2 tsp. cayenne pepper
• 1 tsp. freshly ground black pepper
• 2 C. (500 ml) chicken stock or good-quality canned chicken broth
• PEPPERS AND ONIONS:
• 1/4 C. (60 ml) extra-virgin olive oil
• 1 Tbs. chopped garlic
• 3 bell peppers, halved, stemmed, seeded, and cut into 1-inch (2.5-cm) strips
• 2 medium white onions, trimmed and cut into 1-inch (2.5-cm) wedges
• 1 Tbs. sugar
• 1 Tbs. paprika
• 2 bay leaves
• 3 Tbs. chopped fresh basil
• Salt
• Freshly ground black pepper
• COURT BOUILLON:
• 2 carrots, peeled and trimmed
• 2 celery stalks
• 1 leek, trimmed, halved lengthwise, and thoroughly washed
• 1 sprig fresh thyme or 1 pinch dried thyme
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 quarts (2 l) water
• 2 C. (500 ml) dry white wine
• GRINDERS:
• 6 submarine sandwich-style rolls
• Extra-virgin olive oil
• Dijon mustard

Description

Wolfgang PuckTurkey Is A Great Choice For Making Your Own Sausages, Because Its So Lean And Takes So Well To Italian Seasonings Like Garlic, Cayenne Pepper And Whole Fennel Seeds (toast These Beforehand, To Develop Their Flavor, By Stirring Them In A Smal

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