Instructions: Soak the chipotle pepper in enough warm water to cover for about 20 minutes. Drain.

Grind together (or process to a coarse puree in a food processor) the onion, the garlic, and the drained chipotle pepper.

In a large bowl combine the puree, the turkey, and all the other seasonings. Mix very thoroughly, then form into 2 1/2-3-inch patties.

Pour enough oil into a skillet to just lightly film the bottom of the pan.

Fry the sausage patties over moderate heat, turning once, until they are richly browned on both sides. Drain the patties on paper towels.

NOTE: Sausage has always been an important part of the American table, and although it is traditionally made from pork, it can be done very successfully with turkey, which produces a leaner, less fatty product. These spicy patties are very good as is, served with a mess of sauteed onions and peppers, but they are also excellent in cassarole dishes or in spaghetti sauce. The chipotle chile gives them a subtle smoky undertone.

Makes about 12 patties.

Blue Corn and Chocolate

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