30 minutes
This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together.
I found my original test batch to be a little grainy so I added bacon to increase the fat and improve the texture. It worked great and added in some additional smokey flavor. When rolling these sausages out you will find them to be a bit delicate. That is OK, you’ll appreciate that texture when eating them later as they are light and enjoyable. These sausages are a great way to show off your spring or fall gobbler.
This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together.
I found my original test batch to be a little grainy so I added bacon to increase the fat and improve the texture. It worked great and added in some additional smokey flavor. When rolling these sausages out you will find them to be a bit delicate. That is OK, you’ll appreciate that texture when eating them later as they are light and enjoyable. These sausages are a great way to show off your spring or fall gobbler.