A delicious alternative to a more regular pork sausage, the Turkey sausage is a healthier, leaner sausage, that has a huge amount of flavour. Great with grilled vegetables for a lower calorie dinner. Making these in sheep casings makes the meat go a longer way!
Please take a look at how-to-make-sausages, how-to-cook-sausages and the-science-of-great-sausages. These guides will apply to all the sausage recipes on this site and will provide you with a great primer!
- 550 g turkey breast diced
- 90 ml rapeseed oil
- 1/2 tsp pepper
- 1/2 tbsp salt
- 6 sage leaves freshly chopped
- 1 pinch marjoram
- 50 g breadcrumbs fresh
- 2 meters sheep casings soaked in warm water
- Place the diced turkey in the freezer about an hour ahead of time
- Soak about 2 meters of lamb casings in warm water
- Cool the metal parts of your grinder and stuffer before use, if possible
- Remove the diced turkey from the freezer when its got a frozen crust to it
- Grind the turkey into a bowl. Keep the bowl chilled whilst you prepare the spices
- Mix all the spice mix ingredients together in a bowl
- Add all of the ingredients, including the oil to the ground turkey and mix thoroughly, then chill in the fridge for 30 mins.
- Re-grind the mixture into a chilled bowl
- Stuff into casings, taking care – lamb casings are more delicate that hog casings and will burst more easily if over stuffed