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1 tb Bacon fat
2/3 c Onions, finely diced
3 Garlic cloves; finely minced
3 Jalapeño chile peppers
- seeded and finely diced
1/3 c Bread crumbs
1/3 c Milk
1 1/4 ts Salt
1 Egg white
1/3 c Heavy cream
1 tb Vegetable oil
1 lb Ground turkey
1/4 bn Cilantro; finely chopped
8 sl Rye bread
8 sl Monterey Jack cheese
8 sl Tomato
Black Bean Relish
In a medium skillet place the bacon fat and heat it on medium until it
is hot. Add the onions and garlic, and sauté‚ them for 4 to 5 minutes,
or until the onions are tender. Let the vegetables cool and then puree
In a large bowl place the jalapeño chile peppers, bread crumbs, milk, salt, and pureed onions. Gently mix the ingredients together so that they are well blended.
In a medium bowl place the egg, egg white, and heavy cream. Whisk the ingredients together. Add the oil and ground turkey, and mix them in with your hands. Add the cilantro and mix it in. Add the bread crumb mixture, and mix it in well with your hands. Shape the meat mixture into 8 patties that are the size of the bread slices.
Preheat the oven to 350øF.
Place the patties in a baking pan and bake them for 10 minutes on each side, or until they are firm.
On each slice of the bread place a slice of cheese and tomato. Place the bread slices under a preheated broiler until the cheese has melted. Place one baked sausage patty on top of each grilled bread piece. Top it with the Southwestern Slaw.
Serve the Black Bean Relish on the side.