Turkey Sausage
Turkey sausage can be made from turkey meat and pork back fat. Pork and beef trimmings may also be added.
| Meats | Metric | US |
|---|---|---|
| turkey breast | 600 g | 1.32 lb. |
| turkey trimmings or other meats (pork, beef) | 300 g | 0.66 lb. |
| pork back fat or fat pork trimmings | 100 g | 0.22 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| white pepper | 2.0 g | 1 tsp. |
| paprika | 2.0 g | 1 tsp. |
| nutmeg | 1.0 g | ½ tsp. |
| garlic | 3.5 g | 1 clove |
| cold water | 80 ml | ⅓ cup |
Instructions
- Grind meats and fat through 3/16” plate (5 mm). Refreeze and grind again.
- Mix ground meats and fat with all ingredients adding 80 ml (⅓ cup) of cold water.
- Stuff loosely into 50-60 mm fibrous casings forming 1 foot (30 cm) links.
- Poach in water at 176º F (80º C) until internal meat temperature reaches 160º F (72º C). This process will take about 60 minutes.
- Place in cold water for 5 minutes.
- Keep in a refrigerator or freeze for later use.
Notes
The color of the sausage will be light gray. If a typical pink color is desired, add 2.5 g (½ tsp.) of Cure #1. After stuffinh hang for 1 hour at room temperature.
If meat can absorb more than 80 ml of water, add more. This will depend how much pork and beef (if any) will be used.
