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Italian Sausage. In a large mixing bowl, combine the dried spices, salt, and pepper to evenly incorporate. Add in the ground pork and garlic and mix well using your hands or a fork to incorporate. Cover the dish and refrigerate for 12-24 hours for the best flavor. But you can use it immediately if short on time.
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Mix spices together. Taste and adjust spice level if desired. Add 1 tsp olive oil and 1 tsp maple syrup to 1 lb of ground meat. Gently mix in seasonings, being careful not to over handle the meat. If you have time, allow the meat to sit in the refrigerator for a few minutes or a few hours so the flavors can meld.
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Grilling method: Grill on medium heat for about six minutes. Flip the turkey burger when the meat is opaque and you start seeing golden brown edges. Air fryer method: Air fry at 380°F for about 8 minutes. Reminder, every air fryer is different so check after about 6 minutes to make sure.
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JENNIE-O® Italian Style Turkey Sausage. Add a little more gusto and nutrition to your next batch of meatballs, spaghetti, or other Italian dishes with JENNIE-O ® All Natural* Italian Style Turkey Sausage! This ground turkey sausage comes pre-seasoned with zesty Italian zip, so there's no need to go digging through the spice cabinet.
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Heat 2 teaspoons olive oil in a skillet or dutch oven over medium to medium-high. Once hot add in the sausage mixture. Use a wooden spatula to break up the mixture. Cooking until browned. Once fully cooked, add 1 to 2 tablespoons of water, broth or white wine (depending on the recipe) to deglaze the pan.
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Season with salt and pepper immediately. Once the meats are cooked through and browned, remove from the pan. Add the onion and garlic to the pan with the remaining juices, and cook until soft and fragrant, about 3-5 minutes. Pour in wine, and scrape the bottom of the pan to deglaze it.
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Adjust the seasoning to your liking using the spices you desire. If you like spicy sausage, add crushed red pepper flakes, cayenne and chili powder. Other combinations I love add Romano Cheese and Basil. Add Rosemary and Chopped Sundried Tomatoes. Make breakfast sausage with Smoked Paprika and Grated Apple or Maple.
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Roll the plastic-wrapped sausage in aluminum foil. Repeat with remaining meat wrapped into individual plastic wrap and foil rolls. Refrigerate your wrapped meat for 1 to 2 days. The tight wrap of the meat, plus the refrigeration allows the sausage to retain its shape later when we unroll it and cook it. When you want to cook up your turkey.
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Use a spoon or clean hands to mix together all ingredients. Roll meatballs into desired sized balls using either a cookie or muffin scoop to get uniform size. If meatballs get sticky, wet your hands or spray with cooking spray. Place meatballs on prepared baking sheet and bake for 15-20 minutes, until cooked through.
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Instructions. 1. Combine the spices together. 2. Add the spices into the meat and mix well. 3. Brown the ground turkey or ground chicken in a pan, using a little bit of cooking spray. 4.
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In a bowl, combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper. Cover and refrigerate for at least 8 hours or overnight. Shape into eight patties. Cook in a nonstick skillet coated with cooking spray for about 3 minutes on each side or until a thermometer reads 165°. Or crumble turkey into a nonstick skillet coated.
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Heat a large skillet to low-medium heat (level 2-3). Spray pan with olive oil. Once pan is hot place sausage rolls in the pan and spray the tops with olive oil. Cook for about 3-5 minutes before rolling. Continue cooking and rolling until all sides are cooked.
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Mix all of the ingredients thoroughly in a large bowl (using your hands works best)! Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Cook in a skillet over medium heat. Drain any fat and use in recipes or add to pasta sauce.
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Preheat the oven to 375 degrees and lightly grease a 9×13" baking dish. Spread a thin layer of sauce in the bottom of the dish. Top with half of the pasta, half of the sauce, half of the ricotta (dollop it and swirl into the sauce if you desire), half of the mozzarella and half of the Parmesan.
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So next time you're in the mood for a healthier Italian sausage dish, reach for ground turkey instead of ground beef. Brown the ground turkey in a skillet over medium heat. Sprinkle the Italian seasoning over the ground turkey and stir to combine. Add the red pepper flakes to the ground turkey and stir to combine.
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Otherwise use ground pork or meat of choice from the store/butcher. Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.
