2
lbs. lean turkey sausage
2 cups dry red wine
1 T. fennel seeds
2 cups beer
1 onion, thinly sliced
2 lbs. smoked turkey sausage
1/3 cup honey
˝ 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 sauté 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 sauté 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
˝ hour before serving. (allow ˝ 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.
