Turkey Sausage

Turkey sausage can be made from turkey meat and pork back fat. Pork and beef trimmings may also be added.

turkey breast600 g1.32 lb.
turkey or other meats trimmings300 g0.66 lb.
pork back fat or fat pork trimmings100 g0.22 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
white pepper2.0 g1 tsp.
paprika2.0 g1 tsp.
nutmeg1.0 g½ tsp.
garlic3.5 g1 clove
cold water80 ml⅓ cup
  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 80 ml (⅓ cup) of cold water.
  3. Stuff loosely into 50-60 mm fibrous casings forming 1 foot (30 cm) links.
  4. Poach in water at 176º F (80º C) 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.

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.

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