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Turkey Andouille Sausage No Casing

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“There's no andouille sausage available in my area nor do I want to get involved with sausage casings. Plus I wanted to use ground turkey, not pork. So I basically combined a sausage recipe with a poultry meatball recipe. If the measurements seem odd, it's because I scaled them. I haven't made this recipe yet - I was just entering it here for ease of reference but hopefully it will come out okay.”
READY IN:
35mins
SERVES:
4-6
YIELD:
20 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes then combine with the rest of the ingredients.
  2. Form into balls (don't overcompact). Brown on all sides in a medium-high skillet - oil sizzling but not smoking - about 10 minutes. If adding to sauce, undercook slightly then, pour off oil but leave brown bits in pan, build sauce, and add back for last 15-30 minutes of simmering.

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