Meats and Sausages
Thanksgiving Turkey Sausage
Turkey is lean and benefits from added pork fat. Pork and beef trimmings may also be added.
| Meats | Metric | US |
|---|---|---|
| Turkey breast | 600 g | 1.32 lb |
| Turkey trimmings or pork and beef trimmings | 300 g | 0.66 lb |
| Pork back fat or pork fat 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 |
| Allspice | 1.0 g | 1/2 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Marjoram | 1.0 g | 1/2 tsp |
| Fresh cranberries* | 30 g | 1 oz |
| Sugar* | 15 g | 1 Tbsp |
| Cinnamon* | 1.0 g | 1/2 tsp |
| Ginger* | 0.5 g | 1/4 tsp |
| Lemon peel, grated | 1/4 lemon | |
| Water* | 30 ml | 1 oz fl |
Instructions
- Grind all meat through 1/4”(6 mm) plate.
- Grind fat through 1/8” (3 mm) plate.
- Using food processor chop cranberries adding sugar and water.
- Mix ground meat, fat, and all ingredients together.
- Stuff into 36 mm hog casings.
- Refrigerate.
- Pan fry, bake or grill before serving.
Notes
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.
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.
