Turkey sausage

Materials	turkey breast, 60% turkey trimmings, other meats (pork, beef), 30% pork back fat or fat pork trimmings, 10%	3.0 kg (6.6 lb) 1.5 kg (3.3 lb) 0.5 kg (1.1 lb)
Ingredients	salt, 1.8% white pepper paprika garlic, fresh nutmeg ice cold water	90 g (5 Tbsp) 5 g (2 tsp) 5 g (2 tsp) 7.5 g (2 cloves) 2.5 g (1tsp) 250 ml (1 cup)
Instructions	1. Grind meats and fat through 3/16" plate (5 mm). Refreeze and grind again. 2. Mix ground meats and fat with all ingredients adding 250 ml (1 cup) of cold water. 3. Stuff loosely into 50-60 mm fibrous casings forming 1 foot (30 cm) links. 4. Poach at 80º C (176º F) until internal meat temperature reaches 160º F (72º C). This process will take about 60 minutes. 5. Place in cold water for 5 minutes. 6. 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 6 g of Cure #1 and use 85 g salt in the recipe. Grind meats through 3/16" plate, mix with salt and cure #1 and leave overnight in a refrigerator. There is no need to cure back fat. Then proceed with step # 1 (one grind will suffice). If meat can absorb more than 1 cup of water, add more. This will depend how much pork and beef (if any) will be used.