You could really substitute any kind of large link sausage, in casing, for this recipe... whatever you like...
Sure why not use turkey, but the ones with Sweet Italian Sausages are really not greasy...
since you poke holes in the sausages casings and then simmer them to cook, they secreet most of the fat...
You'll see the grease floating in the cook water!
Then you grill them only to brown them... and get the grill flavor...
We have a local butcher (a real butcher shop) in Southold that makes a turkey/pork/rice sausage mix, with some nice spices added, that's really good and low in fat...
They make the large itallian type (Hot or Sweet), or a smaller breakfast sausage version also... they are EXCELLENT!
There is also a packaged type (forget the name now) we can get at the local supermarket that is a chicken & apple curry sausage...
it's very tasty... and would be great with this recipe...
for a Turkey or Chicken Sausage, I would probably NOT poke holes in the casing when simmering...
I would fear the loss of the fat, in these cases, would make the sausages really dry...
They are low fat to begin with...
