Thanksgiving Turkey Sausage

Turkey is lean and benefits from added pork fat. Pork and beef trimmings may also be added.

Turkey breast600 g1.32 lb
Turkey trimmings or pork and beef trimmings300 g0.66 lb
Pork back fat or pork fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Allspice1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Marjoram1.0 g1/2 tsp
Fresh cranberries*30 g1 oz
Sugar*15 g1 Tbsp
Cinnamon*1.0 g1/2 tsp
Ginger*0.5 g1/4 tsp
Lemon peel, grated1/4 lemon
Water*30 ml1 oz fl
  1. Grind all meat through 1/4”(6 mm) plate.
  2. Grind fat through 1/8” (3 mm) plate.
  3. Using food processor chop cranberries adding sugar and water.
  4. Mix ground meat, fat, and all ingredients together.
  5. Stuff into 36 mm hog casings.
  6. Refrigerate.
  7. Pan fry, bake or grill before serving.
It is difficult to obtain fresh cranberries in certain months of the year. Replace ingredients marked with “*” with jellied whole cranberries.
After Thanksgiving most people are left with plenty of turkey - good time to make the turkey sausage. Fill the casing with turkey leftovers, add spices, add one tablespoon of potato starch and cook in water at 80° C (176° F) for 30 minutes.

Do not grate the bitter white pith which lies under the lemon skin.

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