Atlanta Sausage Company's turkey sausages are flavorful, meaty and lean, and are made with all-domestic boneless, skinless, thigh and breast meat. Our turkey sausages are stuffed into your choice of sheep, collagen, or pork casings. (Other products use pork casings, even on turkey sausage.) No flavorings or extracts. No MSG, BHA or BHT. No Fillers or trimmings.
Each variety of our turkey sausages has a distinct flavor, and are all made with fresh seasonings and real spices. Our delicious turkey breakfast sausage is made using our own "Traditional Southern Sage" recipe.
Available in Bulk, Rope, Links, and Patties
Turkey Sage, Turkey Sweet Italian, Turkey Hot Italian
Did You Know?
Atlanta Sausage Company is proud to offer a new line of reduced-sodium turkey and chicken sausages, with only
100 mg of sodium per ounce, or less. Contact us for more information.
Hot Italian Turkey Sausage
This turkey bolognese sauce is the perfect complement to pasta, and is also wonderful for scooping up with Italian bread as a filling snack!
Total Time: 50 Minutes
1/4 c extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 lb ACS Hot Italian Turkey Sausage
3 c marinara sauce
1/4 c chopped fresh basil leaves
Salt and freshly ground black pepper
1 lb spaghetti
Freshly grated Parmesan cheese
Heat the oil in a heavy large frying pan over medium heat, and add the Hot Italian Turkey Sausage, crumbling it with the back of a wooden spoon and stirring frequently until it's lightly browned. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Top with the grated Parmesan and serve.
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