Turkey Sausage

Turkey sausage can be fabricated from turkey meat and pork aback fat. Pork and beef trimmings may additionally be added.

MeatsMetricUS
turkey breast600 g1.32 lb.
turkey or added meats trimmings300 g0.66 lb.
pork aback 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
Instructions
  1. Grind meats and fat through 3/16” bowl (5 mm). Refreeze and bullwork again.
  2. Mix arena meats and fat with all capacity abacus 80 ml (⅓ cup) of algid water.
  3. Stuff about into 50-60 mm coarse casings basic 1 bottom (30 cm) links.
  4. Poach in baptize at 176º F (80º C) until centralized meat temperature alcove 160º F (72º C). This action will booty about 60 minutes.
  5. Place in algid baptize for 5 minutes.
  6. Keep in a refrigerator or benumb for after use.
Notes

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.

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