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Turkey sausages

June 10, 2020

Turkey sausages


  • 500g turkey mince
  • 1/2 tsp pink salt
  • 1/2 tsp fennel seeds
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp chilli flakes
  • 1 teaspoons garlic powder
  • natural sausage casings, preferably pretubed or preloaded.
  • *To bind, sausage needs an exact salt-to-meat ratio by weight. 1tablespoon = 15g

special equipment

  • KitchenAid with food grinder attachment and sausage stuffer kit (or grinding and stuffing equipment of choice)


  • Dice turkey up so it will fit through the mincer.
  • Combine salt, fennel seeds, black pepper and red pepper flakes in a small bowl; set aside.
  • Grind turkey on high speed, 3–4 pieces at a time. If grinder clogs (meat will look pink, not red and white), clean mincer before continuing.

  • Add garlic and mix gently with your hands just to begin to distribute, about 20 seconds. Sprinkle reserved spice mixture evenly over mince and knead, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.

  • knead until mixture holds together and is very stiff (it will spring back when pressed), about 1 minute. (Don’t overmix or sausage will be crumbly.)

  • Form ¼ cup sausage mixture into a 3"-diameter patty; press into palm. Extend hand with meat, palm facing down. If meat sticks for at least 5 seconds, it is sufficiently mixed. If not, continue to knead in 15-second intervals until it passes the palm test.

  • Place casings in a large bowl under cold running water and let sit, allowing water to overflow and flushing water through casings (take care not to tangle!) until softened, about 2 minutes. Slide 1 casing onto stuffer nozzle, leaving a 6" overhang (do not tie). If casing is too long or tangles, cut in half and work with 1 piece at a time.

  • Pack a handful of sausage mixture very lightly into stuffer. Working with a partner and with stuffer on high speed, use plunger to push meat through, gradually filling casing; gently slide filled casing off nozzle onto a baking sheet as you go.

  • Fill casing firmly but don’t overstuff (mixture will tighten when links are twisted, and overfilled casings will burst when cooked). As casing fills, lightly prick air bubbles with sausage pricker. Leave at least 6" of empty casing at the end. Repeat with remaining casing and sausage mixture.

  • Tie off 1 end of casing, making knot flush with meat. Starting 6" from knot, pinch off a 6" length, squeezing on both sides. Twist link toward you 2 rotations. Starting 6" from link, pinch off another 6" length, squeezing on both sides, and twist link away from you 2 rotations. Repeat, alternating direction of twists, until you can’t make another 6" sausage. Squeeze out extra meat; tie off casing.

  • Note: If casing bursts, pinch off on both sides of tear, squeeze out meat in the middle, and tie off casing. Begin again as from the start.

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