Turkey sausage can be fabricated from turkey meat and pork aback fat. Pork and beef trimmings may additionally be added.
|turkey breast||600 g||1.32 lb.|
|turkey or added meats trimmings||300 g||0.66 lb.|
|pork aback 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|
- Grind meats and fat through 3/16” bowl (5 mm). Refreeze and bullwork again.
- Mix arena meats and fat with all capacity abacus 80 ml (⅓ cup) of algid water.
- Stuff about into 50-60 mm coarse casings basic 1 bottom (30 cm) links.
- Poach in baptize at 176º F (80º C) until centralized meat temperature alcove 160º F (72º C). This action will booty about 60 minutes.
- Place in algid baptize for 5 minutes.
- Keep in a refrigerator or benumb for after use.
The blush of the sausage will be ablaze gray. If a archetypal blush blush is desired, add 2.5 g (½ tsp.) of Cure #1. Afterwards stuffinh adhere for 1 hour at allowance temperature.
If meat can blot added than 80 ml of water, add more. This will depend how abundant pork and beef (if any) will be used.