Homemade turkey and sage sausage – a detailed recipe cooking. 
Photo of the dish: КэтToych Time: 1 hour. 45 minutes Difficulty: easy Quantity: 15 pcs. 15 cm. Sausages. Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 kg. 250 gr dark turkey meat (hips without bones and skin), cut into cubes
- 450 gr pork fat cut into cubes
- 1/2 tbsp. chopped fresh sage
- 2 cloves of garlic, chop
- 1/4 Art. chopped fresh onions – chives
- 1 tbsp. l freshly ground pepper
- A small pinch of nutmeg
- Finely grated zest of 1 orange
- Coarse salt
- 1/2 tbsp. cold whole milk
- 1/2 tbsp. white wine, cool in the freezer
- 1 pork belly 2.4 m long, soak in water for 30 minutes, then fill with fresh water and rinse thoroughly
- Crispy Buns, Served
- Spicy table mustard, for serving
- Grilled red onions, for serving
Recipes with similar ingredients: turkey, pork fat, sage, garlic, chives, nutmeg, orange zest, milk, white wine, pork belly, sandwich buns, mustard, onions red
Recipe preparation:
- Mix turkey meat, pork fat, sage in a large bowl garlic, onions – chisel, pepper, nutmeg, orange zest and 2 Art. l salt. Cover with wrap and refrigerate overnight.
- In 30 minutes before starting the mincemeat, place everything tools (including parts of a meat grinder, a bowl from a stationary mixer, nozzle in the form of a scapula and part of a sausage syringe) in freezer.
- Insert a perforated disc with small holes. Pass the meat through a meat grinder into a chilled bowl mixer. Cool for 30 minutes, then set the bowl in mixer. Add milk and wine to the minced meat and mix on medium speed, until smooth.
- Stuff the belly with minced meat and refrigerate overnight.
- Before cooking, pierce each sausage in several places. Fry sausage at medium temperature, turning, until until the minced meat in the center warms up to 65 ° C., 10 – 12 min
- Cut sausages in half lengthwise, put on toasted buns and sprinkle with fried onions. Serve with mustard.
