1 1\/4 pounds lean ground turkey (or chicken)
\n1 cup finely chopped leek (or finely chopped onion)
\n1\/2 cup finely chopped sun-dried tomatoes
\n2 tablespoons chopped fresh basil or parsley
\n1 tablespoon chopped garlic
\n2 teaspoons chopped fresh thyme (or 1\/2 teaspoon dried)
\n1 teaspoon toasted fennel seeds (see note)
\n1\/2 teaspoon ground black pepper
\n1 tablespoon olive oil<\/p>\n
Place all ingredients, except oil, in the bowl of a food processor. Pulse just until mixture is well combined and cohesive. Transfer mixture to a bowl, cover with plastic and transfer to the freezer for 40 minutes, or until the mixture is very cold, but not frozen. There will be almost 4 cups of mixture. Using slightly less than a 1\/4 cup measure, quickly shape the mixture into 16 links, about 3 inches long and 1inch in diameter (or patties about 2 1\/2-inches in diameter). Heat the oil in a large non-stick saut\u00e9 pan and brown the sausages, over medium heat, turning occasionally, for about 3 minutes. Reduce heat to medium low, cover the pan, and cook, turning the sausages occasionally, until they are crisp and cooked through, about 4 minutes longer. (You may have to do this in two batches.) Drain on paper towels. Serve immediately.<\/p>\n
Note: Place fennel seeds in small saut\u00e9 pan over medium heat. Toast seeds, stirring occasionally, until fragrant, about 2 minutes. Set aside to cool.<\/p>\n
Yield: 16 links; eight 2-link servings
\nCalories: 150
\nFat: 8g
\nFiber: .8g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/4 pounds lean ground turkey (or chicken) 1 cup finely chopped leek (or finely chopped onion) 1\/2 cup finely chopped sun-dried tomatoes 2 tablespoons chopped fresh basil or parsley 1 tablespoon chopped garlic 2 teaspoons chopped fresh thyme (or 1\/2 teaspoon dried) 1 teaspoon toasted fennel seeds (see note) 1\/2 teaspoon ground black pepper 1 tablespoon olive oil Place all ingredients, except oil, in the bowl of a food processor. Pulse just until mixture is well combined and cohesive….<\/p>\n