Apple & Curry Turkey Sausage Flatbread Wraps

Apple & Curry Turkey Sausage Flatbread Wraps (serve with Tzatziki Sauce)

Makes 1 ½ pounds of sausage for 6 wraps


1 pound ground turkey

½ pound ground pork fat

1 teaspoon salt

1 teaspoon white pepper

4 teaspoons curry powder

1 teaspoon garlic powder

2 small apples, grated, about 2/3 cup

*1 large egg (only use if making the cased version)

Tzatziki Sauce (see recipe below)

6 flatbread wraps
Lettuce & fresh tomato, sliced

  1.  In a large bowl combine the ground turkey and ground fat.  In a small bowl, combine the salt, pepper, curry powder, garlic powder and grated apple.  Stir to mix the spices with the grated apple. Then add spice/ apple mixture to the turkey and pork fat, and mix well.  Transfer to a re-sealable gallon plastic bag, seal, and refrigerate overnight.
  2. You can cook these as patties, or if you prefer, you can *case them using a sausage stuffer and natural casings (available from your butcher shop).  *To case, refrigerate for 24 hours, then flatten out the sausage mix in the re-sealable bag, and drop it into the freezer for about 2 hours. When it reaches 28°F, break it up into a stand mixer bowl (I use my KitchenAid), add one large egg, and mix it on low for 6 minutes.
  3. Case immediately in natural casings, making six links. 

To assemble:

Divide the sausage into 6 patties, shaped long like a sausage, and fry in a skillet or grill them. Or if you cased the sausage, preheat the oven to 350° and cook in a foil-lined baking pan for 30 minutes.

While the sausage cooks, spread some Tzatziki sauce on each of the flatbreads. When the sausage is done, lay it on the flatbread. (Slice the cased sausage) and add lettuce and tomato.  Then spoon more sauce over the top and fold like a taco. 

Hint from the kitchen: The apple in this recipe is needed to counter the pungent flavor of curry powder in the recipe, so choose a medium-sized, fairly sweet apple, like Gala or Fuji.  The easiest way to grate apples is to wash and peel the apple, but keep it whole. You’ll find it easier to grip. Set your grater over a pasta bowl, as apple gratings have a tendency to fly around, and grate until all that’s left in your hand is the seeds and core. 


Tzatziki Sauce

1 cup plain yogurt

1 cup sour cream

1 finely diced medium-sized cucumber, peeled first, seeds removed

12 cloves garlic, minced

1 ¼ teaspoon salt

Combine all the ingredients, cover and refrigerate until ready to use.

A note from Chef Eileen Clarke on selecting casings: "Don’t buy cheap hog casings. I do not recommend any that have been packed in salt. Casings come in grades, and the salted ones are not close to good in my opinion. The best grade available in my area right now is something called ‘home packs.’  They come in a saline solution with a plastic strip for easy loading.  They’re all uniform in size, don’t tear, and don’t have holes. I buy them from Carla Dean of Sausage Equipment and Supply (406-285-3420) or contact your local butcher.  I personally do not recommend casings purchased from a catalog."

Find more tasty recipes for preparing your fish and game from the Outdoor News "Taste of the Wild" here:

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For more tips on casing and mixing sausages, and more wild game recipes, check out Eileen Clarke’s book; Sausage Season. Or visit the “Archive This’ tab on her website:

Categories: 1.Location, Cooking, Featured, Game Birds & Waterfowl, Recipes

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