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Poultry Fleischwurst- A delicious alternative to the original

In this post I’m going to show you how to make a poultry fleischwurst yourself. It is simple and super fast to make. 

It is a delicious change from the traditional Fleischwurst. It’s usually eaten cold on a loaf of bread. You can also use it for Fleischsalat.

I use turkey in this recipe. But you can also use chicken breast. It is up to you. 

Here you can find the complete poultry fleischwurst recipe as a video or to read through.

Have fun and good luck making it!

Poultry Fleischwurst – What do you need to make it?

Poultry Fleischwurst – all ingredients

Ingredients for your poultry fleischwurst

Meat (1000 g):

  • 60 % turkey breast (600 g)
  • 20 % pork backfat (200 g)
  • 20 % crushed ice (200 g) 

Spices per 1000 g of meat

The equipment to make poultry fleischwurst

Meat Grinder  

You need a meat grinder to “grind” the meat. The grinder chops the meat into small chunks which then can then be mixed.

Food processor / Thermomix or cutter

In your food processor, the ingredients are blended and processed into a mass. This way you can make the meat sausage yourself without a cutter. If you have a Thermomix, you can also use it for this.

Spice grinder / mortar

To grind your spices, it is best to use a spice grinder. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend grinding them yourself.

Artificial casings

To fill your sausage you need a smokable artificial casing.

Kitchen string

Kitchen string is important so that you can tie the casing well and it won’t burst open during cooking.


You need a smoker to smoke your sausage. 

Make poultry fleischwurst – Step-By-Step Instructions

1. Cut the meat and fat into pieces suitable for grinding. You can adjust the size depending on how big your meat grinder is. 

Poultry Fleischwurst – cut

2. Let the meat freeze in the freezer for about 1 hour. The freezing makes it easier for you to grind the meat later.

Poultry Fleischwurst – freeze

3. Grind the spices to a fine powder.

Poultry Fleischwurst – spices

4. Now grind the meat and the fat twice through the finest perforated disc.

Poultry Fleischwurst – grind

5. Now put the meat and fat together with the spices and the cutter phosphate into a food processor

Poultry Fleischwurst – cutter

6. Then you can gradually add the crushed ice and blend it into a fine mass. Once everything is homogeneous, you can gradually add the fat. Blend the mixture until the sausage meat is very fine. Make sure that the sausage meat does not get warmer than 12 degrees Celsius (53.6 °F). 

Poultry Fleischwurst – ice

7. You can now fill the mass into artificial casings and tie them. Make sure that there is no air trapped in the casing.

Poultry Fleischwurst – fill

8. Put the poultry fleischwurst in the smoker at 50 degrees Celsius (122 °F), without smoke, for about 30 minutes to dry.

Poultry Fleischwurst – 50 °C

9. Then you can increase the temperature to 70 degrees Celsius (158 °F) with smoke and smoke for 1 – 1.5 hours.

Poultry Fleischwurst – smoke

10. Then poach the sausage at 70 degrees Celsius (158 °F) for 30 minutes. 

Poultry Fleischwurst – boil

11. Ready is your poultry fleischwurst 😄. You can enjoy it warm or let it cool. Enjoy!

Poultry Fleischwurst – ready

How long is the shelf life of the poultry fleischwurst?

The poultry fleischwurst can be stored in the refrigerator for 4 – 5 days when cut. In one piece it can be kept refrigerated for about 14 days. 


Cooked Sausages

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  1. Hi Daniel,
    Here in Canada it’s impossible to find any Phosphates. Can you recommend something else maybe that I could use? Thank you.

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