I don’t know if you’ll see a comment to such an old post but thanks in advance anyway!

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I’m an old retired chef living in Oaxaca, Mexico. Lately I’ve been trying to get into sausage making since Mexican sausage is AWFUL. Anything else is only available in the specialty stores (Sam’s Club, etc) at ruinous prices. I’ve had a lot of success with fresh sausage which can be cobbled up at any of the local mercados – all the butcher’s stalls have commercial grade meat grinders and sausage stuffers at hand.

Recently, I acquired some short term jewish neighbors who wanted to know if it was possible to get chicken or turkey sausage here. It is, but it’s just as horrible (dry and over-chillied) as the pork and beef chorizo and salchicha here.

My neighbor’s request got me thinking. There are small, free range Mexican turkeys called “pavos” available here. They are very flavorful but rather tough and require stewing, braising or some other moist heat method. I think they would make a great sausage! I’m going to try, using your lovely recipe which I will have to adapt with a little more fat, because of the leanness of the meat.

By the way, if you find it difficult – when frying, broiling or grilling – to get a larger caliber sausage of this type, made up into links, to cook through without burning, I would suggest pre-cooking them in a hot oven in an open pan with a half inch or less of water turning frequently until just before they begin to brown. Then take them, fry, broil or grill them until they look good. Part of this is due to the low fat content.

If you’d care to talk about this any further, I am at: fusedmax@gmail.com