Turkey Andouille Sausage No Casing

• 1 1/3 lbs ground turkey
• 1 large egg yolk
• 5 1/4 ounces buttermilk
• 2 1/2 pieces white bread, crusts removed
• 1 tablespoon finely minced garlic
• 2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper, heaping
• 1/4 teaspoon cayenne, heaping
• 1/4 teaspoon chili powder, heaping
• 1 pinch mace
• 1 pinch allspice
• 1/8 teaspoon dried thyme, scant
• 1 teaspoon paprika
• 1 pinch bay leaf powder
• 1 pinch sage
• 1 tablespoon liquid smoke
• 1/3 cup cold red wine

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.

ground turkey, egg yolk, buttermilk, white bread, garlic, salt, fresh ground black pepper, cayenne, chili powder, mace, allspice, thyme, paprika, bay leaf powder, sage, liquid smoke, cold red wine

Taken from www.food.com/recipe/turkey-andouille-sausage-no-casing-422163 (may not work)