Chef Tony Seta , Culinary Institute of America

Recipe by

Chef Tony Seta , Culinary Institute of America

View All

Turkey Lentil Chorizo Sausage

Servings: Yields 11 lbs (5 kg)

Chef Tony Seta , Culinary Institute of America

Recipe by

Chef Tony Seta , Culinary Institute of America

View All

Ingredients

Directions

Nutrition

Ingredients

    (2 g) fresh bay leaves, ground fine in a spice grinder

    3 oz (90 g) dark chili powder

    (85 g) sea salt

    3 oz (90 g) smoked paprika

    (22 g) crushed red pepper

    (25 g) dry Mexican oregano, ground fine in a spice grinder

    1.2 oz (36 g) whole cumin seeds, toasted, ground fine in a spice grinder

    (1 g) ground cinnamon

    (1 g) ground cloves

    (6 g) ground ginger

    (8 g) coriander seeds, toasted, ground fine in a spice grinder

    (10 g) ground black pepper, medium mesh

    1 oz (30 g) granulated cane sugar

    16 oz (455 mL) red wine vinegar

    4 oz (114 mL) canola oil

    8 lb (4 kg) turkey, ground

    2 lb (1 kg) whole red lentils, soaked for 3 hours, ground or rough chop in food processor

    3.5 oz (100 g) fresh garlic, chopped fine


Directions

  1. Combine all seasonings (including the spices—garlic—vinegar—oil) and blend well.
  2. Place ground turkey and pureed lentils in a large container for mixing. Pour the seasoning mixture over the ground turkey and blend well.
  3. Cover and store under refrigeration for 12-18 hours.
  4. Ready for further preparations.