Jerry --

For some friends who eat poultry but no meat-of-the-hoof, I tweaked my usual recipe with a garlic chicken sausage made by my local butcher shop and poultry parts instead of pork sausage and parts. Not quite the same -- and, being less fatty, poultry sausage doesn't take as well to long cooking as pork sausage -- but not bad at all. I haven't tried it but my guess is that turkey sausage will do better than chicken. I'll get you my main recipe -- the all-poultry version I still have to write down.

michael