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!

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  • 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

How to eat it?


October 11, 2023
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