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["Combine the turkey, egg yolks, cashew meal, fennel seeds, garlic, paprika, sugar, wine, salt, and red pepper flakes in a large mixing bowl and, using your hands, mix gently to combine. Form into 8 patties or 6- inch-by-11/2-inch log-shaped sausages and place on a rimmed baking sheet. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour, until thoroughly chilled. Now would be a good time to prepare the peppers. (Or if you are cooking ahead, at this point, the sausage mixture can refrigerated for up to 8 hours before cooking. If you wish, it can be wrapped tightly in individual packages and frozen for about 1 week; it can be cooked from a frozen state.)", "When you are ready to cook, preheat the grill to medium-high. Prepare the grill grates with a light coating of oil, using a paper towel and tongs. Place the patties on the grill and cook for 2 to 3 minutes; then, to make professional-looking diamond grill markings, use tongs to rotate (not turn over!) each patty 1/4 turn and cook for another 2 to 3 minutes. Then turn them over, cook for 2 to 3 minutes, and make diamond grill markings on that side by using tongs to rotate each burger 1/4 turn. Cook for another 2 to 3 minutes, until cooked through.", "Slice the fennel in half and remove the core and ""fingers."" Slice the bulb into 3 inch long by 11/2 inch wide pieces.", "In a large saucepan, heat the olive oil over high heat until it shimmers.", "Add the tomato paste and cook, stirring, for 30 to 40 seconds, until just toasted. Add the fennel, the peppers, onion, garlic, salt, sugar, red pepper flakes, black pepper, and fennel seed, and mix until combined.", "Reduce the heat to low, cover, and cook, stirring occasionally, for about 20 minutes, until the vegetables are very soft. (At this point you can refrigerate the mixture for up to 2 days and reheat it just prior to serving, or if you are cooking everything the same day, proceed with the rest of the recipe.)", "Assemble the sandwiches:
