Involtini di Tacchino e Salsicce
Region: Italy
Category: Sausage, Grilled Sausage, Mixed
Season: Summer
Difficulty: Labor Intensive
The sausages are juicy enough to keep the turkey scaloppine wrapping moist through the grilling. These involtini are great with a simple salad.
Yield: Makes 4 servings
Preparation Time: 1 hour
5 to 6 links (about 1 pound) mild Italian sausages
1 pound boneless and skinless turkey breast, cut into 5 or 6 scaloppine slices (or buy it already sliced)
Salt and freshly ground black pepper to taste
20 fresh sage leaves
Six 8- to 10-inch wooden skewers
Extra-virgin olive oil for drizzling
1. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium.
2. Place the sausages in a large pot and cover with water. Bring to a boil over high heat, and just as the water begins to bubble, reduce the heat to medium and poach the sausages for 10 minutes. Drain and set aside.
3. Place each slice of turkey between 2 pieces of wax paper and flatten with a mallet or the side of a heavy cleaver until it is about 3 x 5 inches, being careful not to break through the flesh. Lightly salt and pepper each slice of turkey, place a sausage link at one end, and roll up, securing with a toothpick.
4. Double skewer all the ingredients: on a work surface arrange 2 roll-ups with 1 or 2 sage leaves on each side of both roll-ups and push 2 skewers held parallel to each other about 1/2 inch apart through.
5. Pour the olive oil into a large plate, dip the roll-ups in the oil, and season with salt and pepper. Place the skewers on the grill and cook, basting with any remaining olive oil, until golden brown, about another 15 minutes on each side. Serve hot.
Posted: 12/29/2006
