Homemade turkey sausage in casing
Description
To make homemade turkey sausage in casings, use turkey fillet (or breast) and fresh fat—never use old fat. Brandy, nutmeg, and coriander will give it a unique aroma and a hint of spiciness. I recommend frying the finished sausage, preferably on a grill pan if possible.
Instructions
- 1
Step 1
Measure the ready-made store-bought sausages, cut off two meters, or slightly more.
- 2
Step 2
Rinse them under cold running water.
- 3
Step 3
Finely chop the turkey; there's no need to pass it through a meat grinder. Add finely diced lard, spices, coriander, nutmeg, cognac, and garlic. Mix everything thoroughly and let it marinate for about 3 hours.
- 4
Step 4
Fill the sausage casing with meat using a mincer attachment or a plastic bottle. Do not pack it tightly—the filling should move freely inside the casing, otherwise it will burst during baking.
- 5
Step 5
Let the sausage sit in the casing for about 30 minutes in the refrigerator, then prick it in several places with a toothpick before frying or baking.
- 6
Step 6
Sausage is prepared quickly. You can fry it on a grill pan or grate for 15 minutes on each side until golden brown. Alternatively, you can bake it in the oven at 200 degrees for about 30-35 minutes, turning occasionally.
- 7
Step 7
The finished sausage has a clear juice when pierced and an unparalleled aroma.
- 8
Step 8
Serve with horseradish, mustard, and fresh herbs.
- 9
Step 9
Can be served.