Turkey sausage

Category: Meat dishes
Turkey sausage

Ingredients

Turkey breast and thighs 2 Kg
Salt 40 g
(35 g possible)
Garlic (powder) 1 tbsp. l.
Paprika 1 tbsp. l.
Pepper mix 2 tsp
Adjika (dry) 1 tsp
Ice water 250 ml
coriander seeds 2 h l

Cooking method

  • Cut the meat into 2x1 and 1x1 cubes. Sprinkled with spices.
  • I put everything in the bowl of the KM Kenwood 020 combine and rotated it with a K-shaped nozzle until the liquid was completely absorbed into the meat. I didn't twist anything into the minced meat.
  • I put the resulting meat with spices in a bowl and put it in the refrigerator for 5 days to ripen.
  • She put the ripe, pickled meat in the intestines. Intestines do not pierce.
  • Let this raw sausage lie for 4-5 hours in a cool place, the meat will still ripen and settle comfortably in the intestines.
  • But, most importantly, I finally found a sausage cooking option that suits me.
  • I put the sausage on the wire rack in the cold oven.
  • First hour 50 ° C
  • Second hour 75 ° C
  • Third, fourth hour 85 ° C. Here I have already stuck a thermometer into the sausage and waited for a stable temperature inside the sausage of 68-70 degrees.
  • Quickly cool the finished sausage under a cold shower, wipe off and put in the refrigerator for 8-10 hours.
  • Store in a refrigerator in paper.
  • It turned out delicious.
  • Turkey sausage

Note

The result pleased me, the sausage turned out to be beautiful, it will come in handy on the New Year's table.
It turns out as if fried, but no fat is melted from above, which means that the fat will not solidify on top with untidy grains. The only thing is that for the future I will not roll it into rings, but I will cook with chopsticks, which is more convenient both in preparation and in serving.

Admin

LyiTHANKS for the detailed recipe! I'll bookmark it, I'll try to cook it according to the recipe
Lyi
Quote: Admin

LyiTHANKS for the detailed recipe! I'll bookmark it, I'll try to cook it according to the recipe
Admin, I hope you will like it.
Natali06
Lyi, great recipe! I'll try for the new year!
Lyi
Quote: Natali06

Lyi, great recipe! I'll try for the new year!
Thank you Natasha!
Yes, it will look good on a festive table, a beautiful sausage turns out.
There are 2 more advantages here: it can be prepared in advance and does not require a lot of labor.
Natali06
can be prepared in advance and does not require a lot of labor.
And this is big+!
Mar_k
Very tasty sausages, I'm just going, mentally preparing for this kind of cooking!
And such sausages are stored for how long and how to store them!
Lyi
Quote: Mar_k

Very tasty sausages, I'm just going, mentally preparing for this kind of cooking!
And such sausages are stored for how long and how to store them!
Marina, I wrapped each ring in baking paper and put it in the refrigerator. Now I went and looked for 2 days lying in the refrigerator and as if only from the oven, the same dry silky shell.
Do not forget the New Year in 14 days, and the meat only needs to mature for 5 days + a day for the preparation of meat and cooking sausages.
Cooking is not difficult at all. Cutting the meat into pieces is a maximum of 0.5 hours; the rest takes minutes. And the rest of the time it stands and prepares itself.
Therefore, it makes no sense to cook huge volumes at once. It's easier to stir up one batch - you ate (finish eating), start cooking another.
Mar_k
Lyi, thanks! We must start somehow! And so everything you want!
Omela
Lyi, what a beauty!!! And why do you need to cool it immediately? I never did that.
Aina
What is a cold shower?
Lyi
Quote: Omela

Lyi, what a beauty!!! And why do you need to cool it immediately? I never did that.
Mistletoe, I think so, to keep the presentation (beauty).Still, there is a specific preparation here, it continues to ripen for another 8-10 hours in the refrigerator, only then it becomes solid inside. Since it is hot, it begins to cool down to draw out the air remaining in the sausages and the casing shrinks. At least that's how I did it with one sausage, which I did not cool. And then, after cooling, it turns out to be just silk to the touch, which is also preserved when stored in paper in the refrigerator.
Something like this, IMHO.
If I didn’t feel sorry for the new oven, I would have thrown some wood chips in there for the haze.
Quote: Aina

What is a cold shower?
Aina ! I just held each stroller under a stream of very cold tap water and immediately wiped it off with a napkin. As a result, the sausage remained just warm. I didn't put it in water to get it wet.
MariV
Great recipe! And where again to buy intestines in Moscow?
Lyi
Quote: MariV

Great recipe! And where again to buy intestines in Moscow?
MariV, OlgaI bought guts 3 years ago on the guts website. RU.
🔗 The store is located in Moscow and delivery takes 1-2 days.
He immediately sells a huge amount for 800 rubles. He delivers them in a bucket sprinkled with salt. The colon cleansing is excellent.
But during the storage process, the bucket broke, I put it in a regular plastic container and kept it in the refrigerator. Since the tightness was broken, they dried out badly.
I cut off the most dried piece, soaked it in water and they became like just bought.
Now with the purchase of a vacuum machine, I will roll them in plastic so as not to dry out
If you seduce into small pieces of intestines, but more expensive, then look here
🔗, this is Rostov.
I'm going to order a collagen casing there.
Mar_k
Lyi, tell me, but if you remove the cooked sausages in a vacuum bag, but probably more will be stored, do you think ?! I do not have such a smart oven yet, but there are SV and MV with controlled temperature, if you do it in them, will it work out and will it still be in the oven?
Admin
Quote: MariV

Great recipe! And where again to buy intestines in Moscow?

Olya, we sell intestines in Spara, in small boxes of 5 meters, already peeled, cost about 115 rubles. In the section meat, semi-finished products, on refrigerated shelves.
If we have, then Moscow can buy such goods
Lyi
Quote: Mar_k

Lyi, tell me, but if you remove the cooked sausages in a vacuum bag, but probably more will be stored, do you think ?! I do not have such a smart oven yet, but there are SV and MV with controlled temperature, if you do it in them, will it work out and will it still be in the oven?
Storage in a vacuum pouch and in the refrigerator is probably better than parchment. Have not tried. If you try, tell us.
But cooking in a multitool and a pressure cooker is a completely different process, in any case it turns out boiled sausage. Even in a slow cooker on Low (slow speed), it turns out different.
It's like the difference between cooking a product with a dry heat-oven and a STEAMER in MV and SCR.
MariV
Thanks, girls, for the info about the guts! I will study .
prascovia
Hello everyone! I just swung at the sausage, (for the first time in my life) I really liked the recipe for its immaculateness, and I really hope, and taste. With meat, everything is clear to me, but how to behave with guts? I have them sprinkled with salt in an airtight bag? Thank you
Lyi
Quote: prascovia

Hello everyone! I just swung at the sausage, (for the first time in my life) I really liked the recipe for its immaculateness, and I really hope, and taste. With meat, everything is clear to me, but how to behave with guts? I have them sprinkled with salt in an airtight bag? Thank you

prascovia!Hopefully they've been cleaned before sprinkling with salt.
Pull the intestines out of the bag, rinse the salt, put them in a container and fill with tap water.
I kept it for a day, since I had them not only in salt, but also dried up.
Before stuffing the intestines, I pass the water inside the intestines. You put the gut on the tip of the gut filling device (funnel) and pour the tap water inside.Do not push too hard to avoid tearing the bowel. So once again rinse both the top and the inside of each intestine.
Writing takes longer than flushing.
Well, the taste cannot be bad if you like turkey and the spices with which you will sprinkle it. There is nothing else here. No chemistry. Since the intestines are not punctured during cooking, all juices remain in the meat. I didn't even have a drop of juice on the grill, that is, everything remained in the sausage without loss. The combination of breast-white meat and thigh-dark meat, moreover enhanced by the color of red paprika, gives a beautiful combination. At the same time, the meat does not turn gray after cooking, but retains its red color without any nitrate salt.
By the way, you can change the spices to your liking.
Good luck.
prascovia
Thank you very much for such a detailed answer! We love Inyushka and not only me, but also our daughter. We bought ready-made sausage, but we somehow stopped liking it - it was very salty and sour. I suspect that there is a lot of chemical that is not declared on the package.
I put the meat to marinate, there is no turning back! I will definitely unsubscribe when I cook it.
celfh
Lyi, and not an ounce of bacon?
Lyi
Quote: celfh

Lyi, and not an ounce of bacon?
celfh! I had a homemade very fatty turkey, I didn't cut the skin, and there was more than enough fat.
Probably, if the turkey is a store, then it makes sense to add fat.
For my taste, I would not add lard, but turkey or chicken lard (fat). The main thing is that it should be fresh, and not give off rancid fat. But you can also use lard, although in this case the taste will change slightly ..
Be guided by your taste. And keep in mind that everything you add will remain in the sausage, nothing will melt here and will not go into the broth during cooking.
Thank you, celfh, the clarification is essential, because not all turkeys are homemade.
Lyi
Quote: prascovia

Thank you very much for such a detailed answer! We love Inyushka and not only me, but also our daughter. We bought ready-made sausage, but we somehow stopped liking it - it was very salty and sour. I suspect that there is a lot of chemical that is not declared on the package.
I put the meat to marinate, there is no turning back! I will definitely unsubscribe when I cook it.
prascovia ! Be sure to look at the meat every day so that it marinates, but during these 5 days it did not have time to disappear (sour). I don't know the temperature in your refrigerator.
Every day I poked my nose to this meat and carefully sniffed, there should be a very pleasant aroma that causes profuse salivation.
When you cook the sausage, put it in a cold oven and carefully monitor the temperature, the thermometer inside the oven must be installed, do not let the temperature rise uncontrollably.
And then, after stuffing the meat into the intestines, let it lie for 4-5 hours. I had it right on the kitchen table while I was preparing dinner for my son. But if the kitchen is very hot, then take it to a cool place.
I am waiting for your results and resume.
Do not forget that after the oven, for another 8-10 hours in the refrigerator, the sausage will reach its condition. And only then will it take on its final taste. Although I tried it right after the oven, I liked it, but the final taste is different.
prascovia
I will definitely follow your advice! Thank you!
Reveler's Cat
Hello ! Of course, I apologize three times read the recipe and did not understand - you grind the meat in a special food processor. nozzle or what?
Lyi
Quote: Reveler Cat

Hello ! Of course, I apologize three times read the recipe and did not understand - you grind the meat in a special food processor. nozzle or what?
Reveler's Cat!Meat i crushed by hand... She cut into pieces 2x1 and 1x1, and stirring in the combine a nozzle so that the spices mix well and water 250 ml is absorbed.
Reveler's Cat
Well, thanks, now I understand, otherwise you can visually see that in pieces, and the presence of a combine confused me a little
prascovia
Hello everyone! I'm with a report. The sausage is delicious, absolutely not confusing, tender. Although I made it absolutely fat-free, I threw away the skin too. Who doubts - do it boldly!
Now about troubles. My meat grinder broke, and I stuffed the guts by hand, well, nothing, such a sausage is worth it. Once again, thank the author!
Lyi
Quote: prascovia

Hello everyone! I'm with a report. The sausage is delicious, absolutely not confusing, tender. Although I made it absolutely fat-free, I threw away the skin too. Who doubts - do it boldly!
Now about troubles. My meat grinder broke, and I stuffed the guts by hand, well, nothing, such a sausage is worth it. Once again, thank the author!
prascovia!Thanks for the report. I am very glad that I liked the sausage!
Yulyashka_1208
    Thanks for the recipe, I bought it on the occasion of the intestine, I read a lot of recipes, but not everything is clear, but here is such a delicious recipe. Buy a homemade turkey on the weekend and go. Unsubscribe how it happened. 
Natali06
Lyi, brought another thank you! Excellent sausage turned out! Yesterday I put on the second episode, but I can't wait Lyi, and if you marinate less? Maybe not necessarily the whole 5 days? A?
Lyi
Quote: Natali06
Lyi, another thank you! Excellent sausage turned out! Yesterday I put on the second batch, but I don't have the strength to wait for Lyi, and if you marinate less? Maybe not necessarily the whole 5 days? A?
Quote: Natali06
Lyi, another thank you! Excellent sausage turned out! Yesterday I put on the second batch, but I don't have the strength to wait for Lyi, and if you marinate less? Maybe not necessarily the whole 5 days? A?
Natasha!
I have not tried it, but if the turkey is young, then maybe 3 days will be enough (?)
Try it, then tell us.
Natali06
Try it, then tell us.
Necessarily!
shoko11
Great recipe the whole family appreciated. Juicy, tasty, aromatic.Turkey sausage
Lyi
Quote: shoko11
Great recipe the whole family appreciated. Juicy, tasty, aromatic.
Elvira! Thanks for the report. Glad you liked it.
Marunichka
Lyi, please tell me, if there is no such thing. to stuff the meat, how can this be done manually? Sorry girls, not everyone is smart. And the sausages are OUCH as "at least".
Lyi
Larisa Marunichka , nothing could be easier. Take a plastic bottle, insert the neck into the intestine, cut off the required length of the bottle and push the meat one piece at a time with your finger or stick or pencil, in general, come up with a pusher you need in place and ... voila, pushed a little meat and then sent it deeper down the intestine.
Only when cutting meat, take into account the width of the neck, as well as the fact that the meat will shrink during the marinating process.
In this case, it is better to take the intestines not long, but immediately portioned for 1 person, so that it is better to push the meat.
Good luck ..
shoko11
Lyi, I love your recipe, only I got it thanks to its simplicity and accessible ingredients. The other day I made only turkey breast fillets, without adding fat, it turned out not at all dry. Now I put the second batch in the oven, already from a mixture of turkey breast and thigh, after all, adding a thigh with fat greatly affects the aroma, without fat it is softer, more pleasant, in my opinion.
I now use Kotani Chicken and Turkey Spice as a spice, plus I add granulated garlic and paprika.
Lyi
shoko11, Elvira, thanks for the tip. I'm glad I liked the recipe. Bon appetite.

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