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Oversize 'boudin blanc' sausage of wild turkey with Ipswich fried clams

Oversize 'boudin blanc' sausage of wild turkey (Wendy Maeda / Globe staff)
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November 14, 2007

Serves 8

SAUSAGE

1 wild, Bourbon Red, or other heritage breed turkey, about 10 pounds, boned and skinned (available from farmers, specialty suppliers such as D'Artagnan, and online at localharvest.org and other sites)
3 pounds unsalted pork fatback (sometimes called leaf lard)
1 large white onion, cut up
2 tablespoons kosher salt
9 eggs
1 1/2 cups whole milk
1 1/2 cups brioche bread crumbs
1 teaspoon ground white pepper
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 large natural beef bung sausage casing (available at sausagemaker.com and other butcher suppliers) or hog casings
2 tablespoons butter

1. Weigh the turkey meat. You'll need 4 pounds. Use the remaining meat within a day for another dish.

2. In a meat grinder on the finest attachment, grind the turkey with the pork fat, onion, and 1 tablespoon of the salt, taking care to keep the meat very cold. Transfer to a bowl and refrigerate.

3. In a blender, combine the eggs, milk, bread crumbs, the remaining 1 tablespoon of the salt, and the pepper, cloves, nutmeg, and ginger. Pour the egg mixture over the turkey mixture. With a large wooden spoon, mix the seasonings and meat together well for 10 minutes. The mixture should become sticky to the touch.

4. Using a pastry bag or heavy-duty mixer attachment, stuff the sausage filling into the casing; the casing should be filled completely and quite firm to the touch. Tie with butcher string to seal both ends.

5. Lower the sausage into a large pot of water heated to 160 degrees. Cover the sausage with a clean dish towel and the lid. Cook for 1 hour, taking care not to let the water exceed this temperature (the sausage can burst). Remove and leave to cool.

6. Set the oven at 350 degrees. Have on hand a large roasting pan.

7. In a large skillet, melt the butter and cook the sausage, turning often, until it is browned. Transfer to the roasting pan and continue cooking for 20 minutes or until it is hot.

CLAMS

1 cup mayonnaise
1/4 cup curly parsley leaves, finely chopped
1 shallot, chopped
Salt and pepper, to taste
Juice of 1 lemon
30 Ipswich steamer clams in their shells
1 cup flour
2 eggs, lightly beaten
1 cup bread crumbs
4 tablespoons clarified butter

1. In a bowl combine the mayonnaise, parsley, shallot, salt, pepper, and lemon juice.

2. Shuck the clams and remove the tough outer skin. Rinse them and pat dry. Dredge them in flour, eggs, and bread crumbs.

3. In a large skillet, heat the butter. Fry the clams until golden brown. Transfer to a plate lined with paper towels.

4. Place the hot sausage in the center of a large platter, slicing a few large pieces for presentation. Surround it with the fried clams and dot each one with some of the mayonnaise sauce. - Adapted from Tim Wiechmann of T.W. Food

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