Homemade turkey sausages. Homemade sausage is the most delicious recipe. How to make homemade sausage from pork, chicken, beef, turkey, liver, blood, liver sausage? Turkey Sausage Recipe

We will tell you how to prepare turkey sausage at home. This doesn't require many ingredients. And they are all natural. This is what makes our turkey sausage fresh and delicious!
This dietary sausage will not leave anyone indifferent. After all, it contains only one benefit. Onions - to increase immunity and tone. Turkey fillet is the most harmless poultry meat that is perfectly absorbed by the body. And, of course, spices: paprika, ground black pepper, a pinch of cumin - for piquancy! Bon appetit!
Number of servings: 8
A very simple recipe for homemade turkey sausage, step by step with photos. Easy to prepare at home in 3 hours. Contains only 184 kilocalories.

Preparation time: 18 minutes
Cooking time: 3 hours
Calorie Amount: 184 kilocalories
Number of servings: 8 servings
Occasion: For lunch

Complexity: Very simple recipe
National cuisine: home kitchen
Type of dish: Hot dishes

Ingredients for eight servings
Turkey fillet - 1 Kilogram
Onions - 150 grams
Vegetable oil - 1 tbsp. spoon
Spices - 4 Pinches

Step-by-step preparation
Wash the fillet in cool water. Using a sharp knife, cut into small cubes. Alternatively, you can grind the fillet in a meat grinder. But I decided to use the first method.
Peel the onion and rinse it with water. Finely chop our onion on a kitchen board.
Now mix the ingredients in a large bowl. Season with salt and spices to taste. Add vegetable oil. Mix the ingredients and put in the refrigerator for an hour.
When the fillet is marinated, remove it from the refrigerator. Take a pastry syringe with a large nozzle. And with its help we stuff the prepared intestine with minced meat. We compact and tie the ends of our sausage.
Bake in the oven for half an hour with the addition of vegetable oil. Temperature - 180 degrees. Turn over once (after 15 minutes from the start of cooking) so that both sides are baked.
I decided to serve this sausage with a ready-made side dish. I stewed the cabbage and prepared the vegetables and herbs.
I laid out the ingredients on a plate and decorated everything beautifully. It turned out delicious and aesthetically pleasing! Worth a try!

Turkey is one of the most common and large poultry, the meat of which is widely used by housewives for preparing main courses. The turkey is fried, stewed, baked and, of course, made into minced meat for cutlets or sausages. If you decide to please your family with a simple and tasty dish, we offer a recipe for homemade turkey sausages, which turn out juicy and tender thanks to the addition of a small amount of butter.

Homemade turkey sausage

Homemade turkey sausage in film

Homemade Turkey Sausage Recipe

Dish: Main course

Cooking time: 1 hour

Total time: 1 hour 30 minutes.

Servings: 4 servings

Ingredients

1 kg turkey fillet
300 g butter
salt
black pepper
vegetable oil olive
dried thyme

How to cook homemade turkey sausages in a frying pan

Wash the turkey fillet (either breast or thigh is fine), pat dry and cut into several large pieces. Turn the meat through a meat grinder, and add a piece of butter weighing about 50 grams.

Sprinkle the resulting minced meat with thyme, salt and ground pepper.

Then mix the ingredients thoroughly with your hands.

Place a piece of cling film on a cutting board and place some minced meat in the middle. Flatten the minced meat with your hands, giving it the shape of a round cake.

Place a little butter in the middle of the cake.

Alternately wrapping the cling film from one side to the other, give the minced meat the shape of a sausage so that a piece of butter is in the center. Carefully wrap the sausage in film and place on a plate.

Similarly, turn all the remaining minced meat into sausages, and then put the plate with them in the refrigerator for half an hour so that the products harden a little.

Heat a frying pan with olive oil over high heat and, carefully removing from the film, place the minced turkey sausages in it.

Quickly fry them on each side until golden brown.

Then pour about 100 ml of water into the pan, reduce the temperature to low and cover the pan with a lid. Keep the sausages on the fire until fully cooked - this will take you about a quarter of an hour.

Serve homemade turkey sausages with boiled potatoes, sauerkraut and fresh herbs.

Bon appetit!

Homemade turkey sausage in foil

Homemade turkey sausage in foil is much easier to prepare than borscht and faster than just going to the store for the same sausage.

Homemade Turkey Sausage with Walnuts Recipe

Dish: Main course

Preparation time: 30 min.

Cooking time: 30 min.

Total time: 1 hour

Ingredients

1 kg turkey fillet
150 g walnuts
100 ml milk powder (diluted milk powder)
2 pcs. egg white
50 ml adjika
black pepper
salt

How to make homemade turkey sausage with nuts in foil

Cut the turkey fillet into small pieces.

Mix chopped turkey, adjika, milk powder (cream), walnuts and egg whites in a bowl.

Place the finished mixture in a sausage shape on thick foil.

If the foil is too thin, then fold it in two layers. Wrap it with a large candy, well leveling it along the length.

We put the sausage sweets in a bag and tie it tightly so that water cannot get inside.

After this, we put it in a larger bag so that the bag handles are not tightened.

Pour water into a large frying pan and bring to a boil. Place the sausage in the pan and cover with a lid. Cook for thirty minutes.

After this, take it out and let it cool directly in the bag for about five hours, preferably overnight.

Homemade turkey sausage with walnuts is ready.

You can make this sausage from chicken fillet without nuts (nuts sometimes become loose when cut). For brighter color, you can add beet juice.

Homemade turkey sausage is a dish that will easily outshine others on the holiday table. It is light and tender, aromatic and very tasty. Eats instantly. Pairs perfectly with mustard or tomato sauces.

I love this sausage for its “convenience”: it’s convenient to take with you to work, on the road, on a picnic, or for your child to school.

To prepare such a sausage, you need pork intestines, but if you don’t have them, you can use an artificial casing or cling film.

Prepare the necessary ingredients to prepare turkey sausage at home.

Cut the turkey fillet into small pieces for a meat grinder. It must first be washed and cleaned of films and veins.

Grind 2/3 of the meat in a meat grinder with a large strainer.

Chop the remaining meat into small pieces with a knife and place them in the prepared minced meat.

Peel the onion and garlic, grind twice in a meat grinder or chop in a blender.

Add vegetable puree to the minced meat.

Then cut the hard cheese into cubes.

Add it to the minced meat. Add salt, allspice and Provençal herbs to taste.

To stir thoroughly.

Pork intestines must be thoroughly washed and, if necessary, scraped. If you use frozen intestines, do not defrost them in the microwave or in hot water, otherwise the intestines will cook and become unsuitable for further use. They must be filled with cold or warm water and left for 1-2 hours.

Place the intestines on the auger of the meat grinder and fill with prepared minced meat. There is no need to compact it too much, otherwise the intestines will burst during cooking, but you should not leave a lot of air inside the intestines, since the appearance of the cooked sausages will not be pretty.

Make punctures all over the surface of the sausages with a needle to allow excess air to escape.

Place the sausages in boiling water and cook at low simmer for 20 minutes. Carefully remove them into a baking dish.

Grease with oil and bake in the oven for 15 minutes at 180 degrees.

Place delicious and appetizing homemade turkey sausage on a platter and serve along with fresh vegetables.

Bon appetit. Cook with love.

In this article you will learn how to prepare different types of sausages at home.

To make the sausage tasty, you need to know some secrets and stick to them:

Meat sausage can be prepared from pork, beef, lamb, chicken, turkey and offal.
Meat and lard for making sausages must be taken fresh, immediately after slaughter; if it has stood for a week or frozen, it is not suitable.
You need to add ice water to the sausage mince, so the sausage will turn out juicy.
The following spices are added to the sausage to give it flavor: black, allspice and red peppers, cumin, coriander, bay leaf, nutmeg, mustard seeds. They are ground in a mortar or pounded with a dough shaker. Bay leaves are taken ground.
To give the sausage a beautiful orange or reddish color, add turmeric, paprika, beet juice or seeds of the tropical plant annatto to the minced meat.

Homemade pork sausage in intestines: delicious recipe

Homemade pork sausage in natural casing

To prepare pork sausage, experienced cooks advise using the neck; the meat here is moderately fatty, which makes the sausage juicy.

Homemade pork sausage

For 1 sausage 1 m long you need:

1 kg pork meat
200 g lard
1 m small pork intestine
5-6 cloves of garlic
8-10 black peppercorns
1 bay leaf
Salt to taste
Nutmeg, red pepper - ground to your taste
1-2 tbsp. spoons of vegetable oil

Let's start cooking:

We wash the prepared intestines in cold water on top and inside.
We cut the meat into small pieces, 1 cm thick, and grind the lard in a meat grinder.
Add ground nutmeg, red pepper, black pepper crushed in a mortar or shaker to fine grains, chopped garlic, salt, 100 ml of cold ice water, and knead until the minced meat becomes homogeneous and absorbs water.
We take a special tube for stuffing the intestines; if you don’t have such a cone, you can use a plastic bottle, cutting it 10-15 cm from the neck.
We put the intestine on the narrowed cone of the tube, attach the tube to the meat grinder, having first taken out a knife from it, or stuff it manually, pushing the minced meat with a teaspoon and fingers inside the intestine.
If the intestine is torn, cut it off in this place and tie the free ends with thread, you get a sausage ring.
We continue to stuff the remaining intestine until all the minced meat is gone, tying the ends together separately.
The intestines should not be tightly packed, otherwise they may burst during cooking.
We twist the sausages into a ring, pierce the film on top with a large needle every 3-4 cm so that the accumulated air comes out and the sausage does not burst.
Pour about 3 liters of water into the pan, add salt and bay leaf, boil it, carefully lower the sausage, turn down the heat until it burns to a minimum so that the water doesn’t even boil, and simmer the sausage for 1 hour.
We take the sausage out of the boiling water, dry it, grease it with vegetable oil, place it on a baking sheet, and place it in an oven preheated to 180°C for 20 minutes on one side and 20 on the other.
The sausage is already ready. It can be eaten hot, cold or fried.

This is how homemade sausage is prepared in a natural casing - intestine

This is what raw homemade sausage looks like

Casing for homemade sausage

Natural casing - intestines for making homemade sausage

If you decide to make homemade sausage, sausage casings are sold in butcher shops in your city, as well as in special online stores.

Most often used for sausages:

Natural casing, that is, the intestines of domestic animals after slaughter, mainly pork
Edible gelatin shell
Food grade plastic wrap that is then thrown away

We first wash the ready-made salted intestines from the store in cold water, and then soak them for 2-3 hours in water with 1 tbsp. spoon of lemon juice or lemon essence. This way the intestines will definitely get rid of all unnecessary odors. For 10 m of intestines 5 kg of minced meat will be used.

Intestines are sold in such jars in our stores for making homemade sausage.

You can also buy pork intestines for making sausages from market sellers who sell meat, but you will have to tinker with them until you get them into a state where they become edible.

In order for the intestines to be ready for stuffing minced meat into them, they must first be prepared:

Pork intestines consist of an outer thick layer, strong translucent in the middle, and an inner mucous layer; We remove the top and bottom layers, but the middle one remains, which is what we need.
First, we wash the intestines with cold water from above, and then from the inside.
You can turn the intestine inside out using a non-sharp stick or pencil, prying it over the outer edge of the intestine and turning it inside.
To make it easier to remove the outer and inner layers of the intestines, soak them in brine for 2 hours.
Brine. Dissolve salt and soda (2 tablespoons each) in 1 liter of cold water. Pour in the brine to cover the intestines.
Then we take the intestines out of the brine, sprinkle them generously with salt, place them on a wooden board, and clean the intestines from the inside with the blunt side of a knife. This way, the mucous inner layer is cleaned off, and the outer layer is twisted into a flagellum, which we pull out with our hands. If it does not come out, then we clean the inside of the intestine again.
We rinse the intestines well with cold water and they are ready.
If the sausages are stuffed and the intestines remain unused, wrap them in film or a bag and store them in the freezer until next time.

Homemade sausage, recipe without intestines in foil or cling film

Homemade sausage, cooked in cling film and baked on the grill

For homemade sausage made from chicken fillet, chicken liver and lard need to:

0.5 kg each of chicken fillet, chicken liver and lard
3 eggs
3 tbsp. spoons of semolina and starch
1 tbsp. spoon of salt
3 cloves garlic
Black pepper, ground to taste

Let's start cooking:

Wash the meat and lard, dry it, cut it into pieces, and grind it in a meat grinder.
Add starch, semolina, eggs with salt and pepper, and mix well.
Divide the minced meat into 3-4 parts, wrap each part in cling film, shape it into a small sausage, and tie the ends with thread.
We put all the sausages in a plastic bag, tie it tightly, and put it in a pan with water. Cook at low boil for one and a half hours. We take it out of the boiling water and you can eat it right away, or you can fry it.

Recipe for homemade pork and beef sausage: recipe without guts

Homemade pork and beef sausage cooked in cling film

Serves 2 homemade pork and beef sausage need to:

500 g each of beef and lean pork
100 g lard
4 tbsp. spoons of milk
3 cloves garlic
Salt, black pepper and other spices to taste

Let's start cooking:

We cut the washed and dried pork and beef into cubes, lard into smaller cubes, then grind everything in a meat grinder.
Pour milk into the minced meat, add salt, ground pepper and other spices to your taste, add chopped garlic, and knead well with your hands.
We take film intended for food products, wrap the minced meat in it, give it the shape of a sausage, and tie the edges with thread.
We wrap the sausage in film on top in foil, in several layers, and crimp it.
Place the sausage in boiling water, press it down with a plate so that it does not float, and cook over low heat for 1 hour 20 minutes, covering the pan with a lid.
We take the sausage out of the boiling water, let it cool, unwrap the foil and film.
Pour spices and dried herbs onto parchment paper: paprika, thyme, basil, suneli hops, roll the cooled sausage in them, wrap it in parchment, and put it in the refrigerator overnight. In the morning you can make sandwiches from sausage. It must be stored in parchment.

Homemade beef sausage recipe: recipe without guts

Homemade beef sausage baked in foil

For homemade beef sausage need to:

1 kg young beef
200 g lamb fat
3-4 cloves of garlic
Salt to taste
1 tea. spoon of dry dill and curry

Let's start cooking:

We pass the meat, lamb fat and garlic through a meat grinder with a large grid.
Add salt and spices, mix well; if the minced meat is runny, add 1-2 tbsp. spoons of semolina.
We wrap the minced meat in foil, like candy, and place it on a metal sheet, bake for 50 minutes at 200°C.
Cool the sausage and serve cold.

Instant homemade chicken sausage

Homemade chicken sausage with vegetables and nuts

For chicken sausage you need:

1 kg chicken fillet
100 g ground walnuts
1 carrot
2 sweet peppers
15 g each of salt and paprika
5 cloves garlic
30 g gelatin

Let's start cooking:

Boil the carrots, peel and finely chop.
Wash the pepper, clean out the seeds and chop it too.
Cut the meat into small cubes (1.5 cm).
Finely chop the garlic.
Mix meat, vegetables, spices, nuts, salt and instant gelatin powder, mix.
Divide the minced meat into 4 parts, wrap each tightly in cling film, giving it the shape of a sausage.
We also wrap each sausage in a plastic bag, tie it, put it in a pan with water, and cook over low heat for about 1 hour.
Take it out of the boiling water, cool it at room temperature, and then put it in the refrigerator for 6-8 hours, and you can try it.

Homemade boiled sausage

For cooking home-cooked milk sausage need to:

500 g boneless pork
2 medium onions
1 egg
1 tbsp. spoon of milk powder
Salt and ground black pepper to your taste
100 ml milk

Let's start cooking:

Pass the meat and onions through a meat grinder 2 times.
Add the egg, milk powder, salt and pepper and mix.
Pour cow's milk into the minced meat in small portions and mix thoroughly for at least 5 minutes until the minced meat has absorbed all the liquid and becomes viscous.
Divide the minced meat into 2 parts, place both on cling film, roll into a medium-thick sausage, tie with thin twine, and twist the ends.
Place the sausages in salted water, cook over medium heat for about 1 hour, remove from boiling water, let cool, and make sandwiches for tea.

Homemade dry-cured sausage

For dry-cured pork and beef sausage need to:

0.45 kg beef
1.45 kg fatty pork
70 g lard
60 g salt
15 g sugar
70 ml cognac
2st. spoons of coriander
2 tsp. tablespoons freshly ground black pepper
1 tsp. spoon of Provençal herbs (basil, rosemary, peppermint, savory, thyme, sage, oregano, marjoram)
On the tip of a spoon of ground nutmeg

Let's start cooking:

Prepare the spices: grind the black peppercorns in a mill, fry the coriander seeds in a dry frying pan and grind them too.
Mix together pepper, coriander, herbes de Provence, and nutmeg.
Wash the meat (pork and beef), dry it, cut off the veins and membranes, cut into 3-4 cm pieces.
Sprinkle the meat with salt, sugar, spices (half the norm), pour in cognac, mix, cover with film, and put in a cold place to marinate for 1-1.5 days.
We pass the marinated meat through a meat grinder with a large nozzle; you can chop it finely.
Add lard, cut into small cubes, the remaining spices, mix well and stuff the prepared intestines.
We pierce the sausages every 3-4 cm with a large needle to release the collected air.
We hang the sausages from the ceiling for 5 days, preferably with a heating radiator underneath. You can also hang the sausages on the balcony in a ventilated place for 3-4 weeks in the fall or spring, when the outside temperature is +10-12°C. Then you can eat.

Homemade liver sausage

Homemade liver sausage in section

Pork, beef or chicken liver is suitable for liver sausage.

Secrets of making delicious liver sausage:

To prevent pork liver from becoming bitter in the sausage, it is cut into pieces and soaked in milk with 1 teaspoon of sugar.

Homemade liver sausage with buckwheat

For the sausage you need:

600 g pork liver
200 g lard
180 g dry uncooked buckwheat
2 eggs
3 cloves garlic
2 tbsp. tablespoons vegetable oil
2-3 onions
Salt and black pepper to your taste

Let's start cooking:

We wash the buckwheat, add water, and cook the porridge until tender, let it cool.
Pour vegetable oil into a frying pan and fry finely chopped onion.
We pass pieces of liver, lard and garlic through a meat grinder.
We combine minced liver, porridge, fried onions, salt and spices.
Large pork intestines, carefully processed, are filled with minced meat using a spoon, and the ends of the sausage are tied with a thread.
We pierce the sausage with a thick needle after 3-5 cm, lower it into boiling water, cook over low heat for 0.5 hours, cool. Before serving the sausage, fry it in vegetable oil.

Homemade blood sausage: recipe

Homemade blood sausage

The basis for this dish is blood, mainly pork. It is collected during the slaughter of a piglet. To prevent the blood from thickening, a little salt is immediately added to it.

The casing for blood sausages is only natural intestines.

Ukrainian blood sausage with liver

For blood sausage you need:

1 liter of pork blood
600 g offal (liver, lungs, kidneys)
400 g pork lard
2 medium onions
1 glass of milk
Salt and spices to your taste

Let's start cooking:

Cut the lard into small cubes and fry until all the fat is rendered.
Finely chop the onion and fry in rendered fat until transparent.
We remove the veins from the liver and lungs, cut them into pieces and pass them through a meat grinder.
To the chopped liver add onions fried in lard, blood, milk, salt and ground pepper, and mix. If the blood has thickened a little, beat it with a blender.
We pull the processed intestine, ready for stuffing, onto the sausage attachment, which is installed in the meat grinder, and remove the knife and mesh.
We tie the tip of the intestine tightly so that the minced meat does not spill out, and fill the intestines; they should not be very full, but not empty either. We tie it with thread on the other side.
Carefully pierce the sausages with a needle every 15 cm and lower them into hot water. After 1-2 minutes, carefully remove the sausages from the boiling water and pierce them again with a needle.
Cook at a barely noticeable boil for about 45 minutes. Remove from boiling water, cool, and fry in a frying pan with vegetable oil or bake in the oven. You can eat.

Homemade liver sausage

For homemade liver sausage need to:

1 kg chicken gizzards
200 g pork lard
3 raw yolks
1 tsp. spoon of cumin
2-3 cloves of garlic
Salt to taste
Black and red pepper, nutmeg - ground, to taste

Let's start cooking:

We wash the chicken stomachs, clean out all excess, and cut them.
We pass offal and lard through the meat grinder.
Add the yolks, chopped garlic, salt and spices, stir until smooth, and let sit for half an hour.
Place the minced meat in food-grade cellophane, twist it tightly and tie it with a rope.
We put it in another bag, tie it tightly, place it in a saucepan, fill it with water and cook over low heat for 1.5 hours.
We take the sausage out of the boiling water, cool it, let it stand in the refrigerator for 5-6 hours, and you can serve it as a side dish or make a sandwich.

Homemade smoked sausage

Homemade cold smoked sausage

Cooking homemade cold smoked sausages

Homemade raw smoked sausage

Homemade raw smoked sausage with cognac

For raw smoked sausage you need:

1.5 kg each of pork and beef
1 kg of lard from the neck
150 g salt
1 tsp. spoon of sugar
4 tbsp. spoons of potato starch
60-70 ml cognac
15 g ascorbic acid
1 tsp. a spoonful of a mixture of black and allspice ground pepper

Let's start cooking:

We prepare the meat: wash it, cut off the tendons and membranes.
Wash the lard and cut off the skin. The lard should be taken from the neck; it is hard and will remain in pieces in the finished sausage, while the soft lard from the belly will melt during heat treatment.
Cut the meat and lard into large pieces, rub with salt, and place in a cool place with a plus temperature of no more than 3 degrees for 2 days.
We pass the meat through a meat grinder with a large grid, cut the lard into small pieces up to half a centimeter thick.
Mix the minced meat, lard, sugar, spices, starch, cognac and mix everything thoroughly.
Prepared pork intestines for smoking sausage, unlike boiled sausage, are tightly stuffed with minced meat, since the sausage will decrease in size when smoked.
We tie the ends of the sausages with twine, also wrap the sausages in the middle with twine, and hang them in a dry, ventilated, cool place for 3-5 days.
We hang the sausage in the smokehouse so that the sausages do not touch one another.
We smoke sausages on sawdust or firewood from fruit trees (apple, pear, cherry, cherry), aspen, alder; you cannot use coniferous trees, otherwise the sausages will have a specific smell and taste.
Time for continuous smoking is 1-2 days, at a temperature of 25-28°C. It is also necessary to ensure that the sausage does not get too thick of smoke, otherwise it will become covered with soot and become bitter in taste.
After smoking, the sausage is not yet ready - it needs to be hung for up to 2 weeks in a dry, dark, cool place with a temperature of no more than 10°C to dry.
After drying, the sausage can be stored for up to 4 months in a cool place, and it will not lose its taste.

Homemade hot smoked sausage

For homemade hot smoked sausage need to:

500 g pork
200 g beef
300 g neck lard
1 tbsp. spoon of salt
1 tsp. spoon of sugar
60 ml cognac or Madeira
1 tsp. a spoonful of ground black and allspice
0.5 teaspoon cardamom

Let's start cooking:

We pass the prepared meat through a meat grinder with a large mesh.
Cool the lard in the freezer to make it easier to cut, and cut into small cubes 3-4 mm.
Add spices, salt and cognac or wine to the meat and stir until the liquid is absorbed into the minced meat.
Add lard cubes and knead again.
We fill the prepared intestines with minced meat, form sausages up to 30 cm long, and tie both ends together.
We hang the sausages at room temperature for one and a half to two hours.
We hang the sausages in the smokehouse so that they do not touch each other, and maintain the temperature at 75-90°C for 6-12 hours. The sausages are ready if they have acquired a brownish color with a beautiful reddish tint.
Ready-made sausages can be eaten immediately and stored in the refrigerator for up to 1 week.

Homemade turkey sausage recipe

Homemade turkey sausage

For homemade turkey sausage need to:

1 kg turkey (fillet)
200 g lard
6 cloves garlic
Salt, allspice and ground black pepper to your taste

Let's start cooking:

Cut the meat into small pieces up to 1 cm thick.
Cut half of the lard specified in the recipe into even smaller pieces than the meat.
Add lard, chopped garlic, ground spices, salt to the meat, knead and leave to salt overnight.
We take out the knife and grate from the meat grinder, and screw on a special device for sausages.
We take the prepared pork intestine, put it on the device, and load the minced meat into the meat grinder, by turning the meat grinder we fill the intestine with minced meat, and tie the edges with thread.
Place the sausage ring on a baking sheet, pour in 0.5 cups of water, finely chop the remaining lard, and cover the sausage with it.
If you want to get a diet sausage, then you don’t need to put the lard on a baking sheet, but grease the sausage with vegetable oil so that it doesn’t dry out.
We prick the sausage every 3-5 cm with a thick needle, put it in the oven, turn on medium heat, and fry for 20-30 minutes on one side, then the same on the other. To find out if the sausage is ready, pierce it with a fork and press it; if the juice comes out clear, then the sausage is ready, and if the juice is pinkish, let it still cook.

Now we know how to prepare different types of homemade sausages at home.

Video: Homemade sausage (according to mom’s recipe)

Calories: Not specified
Cooking time: Not indicated

Homemade turkey sausage without intestines is an excellent dish that you can eat without fear for your health. The cooking method that I offer you is very simple, it does not require labor-intensive filling of intestines with minced meat, beating, ripening and any other complex things. As a result, you will get an elastic, juicy sausage that you can fry with scrambled eggs for breakfast, take with you to work for a snack, or serve on a holiday table. I described the recipe for this sausage in detail for you. See what else you can prepare.

You will need:

- turkey meat – 0.5 kg.,
- heavy cream – 2 tablespoons,
- starch – 1.5 tablespoons,
- bacon - 100 grams,
- smoked paprika – 1-2 teaspoons,
- allspice – 2-3 peas,
- cloves – 1-2 buds,
- red pepper – 5 grams,
- black pepper - 1 teaspoon,
- coriander - 0.5 teaspoon,
- salt – 1 teaspoon.

Recipe with photos step by step:

Peel the turkey meat (leg), remove the bones and cut into 3 cm cubes. Place in a blender and grind.

Cut the bacon (preferably fattier) into thin strips.

Add starch, cream, salt to the minced meat and mix.

Crush the pepper and cloves in a mortar and add to the mixture along with paprika, black pepper and coriander. Mix. Leave the minced meat for 15 minutes at room temperature, covered.

Add red pepper and bacon. Knead to distribute the additives evenly.

Cover the board with microwave-safe film.

Place the minced meat on film and wrap with 2-3 layers of film, forming a sausage.

Tie the edges tightly with kitchen string.

Boil the sausage in a saucepan with plenty of water for an hour. The seal of the sausage loaf should not be compromised. Leave the sausage to cool in the pan. A little broth may form inside (1 - 2 teaspoons)

Cool the sausage in the refrigerator, remove the film. The cut shows how dense and juicy it is, interspersed with bacon and pepper. Also look at how it is prepared.

Cut the sausage into half circles, place on lettuce leaves and serve.
Sausage is combined with mashed potatoes, grilled vegetables and dry white wine. Please note that this recipe does not use onions or garlic, so you can take the sausage with you on the road or to work without worrying about any unwanted smell. For the children's version of the recipe, do not use red or black pepper.