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Remember the movie "Plains, Trains & Automobiles"? Well,
this recipe kind of reminds me of that movie but instead
the title should be "Fridge, saute, and broiler"....whew!
Well worth the effort though for just the right flavor and
crispiness on these SMOKED SAUSAGES. You make this ahead
of time and refrigerate (or toss in the cooler), then take
them out 1/2 hour before serving to get to room temperature
and serve with an assortment of sweet or spicy mustards.

Enjoy! Marzee
Marzee Email Me




2 pounds lean turkey sausage
2 cups dry red wine
1 tablespoon fennel seeds
2 cups beer
1 onion, thinly sliced
2 pounds smoked turkey sausage
1/3 cup honey
1/2 cup orange juice

Pierce the lean turkey sausage casings in several places
with the tines of a fork. Place in a bowl with the red
wine and fennel. Let it sit in the refrigerator for at
least 4-6 hours. After marinating: place the wine, fennel
and sausage in a saute pan. Bring to a boil and reduce
heat to medium-high and cook until most of the wine is
absorbed by the sausages, about 20- 30 minutes. Remove
from heat and let cool. Pierce the casings of the smoked
turkey sausage in several places with the tines of a fork.
Place the sausage in a saute pan. Add the beer and the
thinly sliced onion. Bring to a boil, reduce heat to medium-
high and cook until most of the beer is absorbed and the
onions are very soft, approximately 20 minutes. Remove from
heat and set sausages aside. Discard the onions. Turn
broiler on high. Place the smoked sausage on a foil-lined
broiler pan. Blend the honey and the orange juice together
and brush liberally on the smoked sausages. Broil on one
side until crispy, about one minute. Repeat on the other
side. Remove from the heat and allow to cool. Refrigerate
until 1/2 hour before serving. (allow 1/2 hour out of the
fridge before serving to get to room temperature). To
serve, slice each sausage link into 3-4 thick slices. Dip
in the mustard of your choice.

Category: Categories: Meats, Picnic

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


Making your own ice, particularly for larger events, is
just not worth it. While tap water might be free, you
can't put a price on the time and hassles of freezing
enough for fifty drinkers. Quantity of ice varies, but
the general ratio is one pound of ice per person. This
number includes ice for chilling wines and other beverages.
If you're going to buy too much of anything.....
buy too much ice.

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