RH Staff

From: Executive chef/proprietor Mark Martin, Ethan's of Elizabeth, Charlotte, NC. Yield: 20 servings.

5 lb. ground turkey
2 lb. turkey bacon, minced
1 small white onion, minced
6 cloves fresh garlic, minced
1/3 cup dried sage
2 Tbsp. dried cumin
2 Tbsp. dried coriander
2 Tbsp. salt
1 Tbsp. freshly ground pepper
1/4 tsp. dried red pepper flakes
1/2 tsp. dried thyme

CITRUS SALSA:
2 qt. fresh pineapple, peeled
1 qt. grapefruit, peeled and sectioned
4 medum oranges, peeled and sectioned
4 medium limes, peeled
2 medium lemons, peeled
1/4 cup fresh cilantro leaves, chopped
1/4 cup sugar
1 tsp. salt
2 tsp. cayenne pepper
1/3 cup tequila

For sausage patties: Gently but thoroughly mix turkey, bacon, onion, garlic, herbs and seasonings. Form into 4-oz. patties. Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method. Place sausage patties on grill rack, 4 inches from the heat, over medium heat. Grill about 5-6 minutes per side, or until the internal temperature reaches 165°F. Salt to taste.

For citrus salsa: Dice pineapple, oranges, limes and lemons. Combine in mixing bowl with remaining ingredients. Cover and refrigerate.

Service: Serve 2/3 cup chilled salsa as an accompaniment to turkey sausage patties.