Turkey sausage – Delicious alternative to pork and beef
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
In this post, I’ll show you how to make a turkey sausage yourself. It’s simple and super quick to make.
Turkey bratwurst is a great change from the typical pork bratwurst and is perfect for a barbecue. It is suitable for beginners. Want more great bratwurst recipes? Then my recipe book “24 Bratwurst Recipes for a Perfect Grilling Experience” is for you!
I also answered some general questions about making bratwurst in my post “How to make Bratwurst“. Have a look there.
But now enough talking …
Here you will find the complete turkey sausage recipe as a video or to read through.
Have fun and good luck making it! I would be happy if you leave me a comment there, whether you succeeded.
Table of Contents
Turkey sausage – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| turkey meat | 750 g | 75 % |
| turkey fat ; alternatively pork backfat | 250 g | 25 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| chives | 4 g |
| black pepper | 2 g |
| paprika spice | 1 g |
| mace | 0.75 g |
| allspice | 0.75 g |
The equipment to make Turkey sausage
You need a meat grinder to “grind” the meat. The grinder chops the meat into small chunks which then can then be mixed.
You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.
Sausage casings
The turkey sausage is filled in natural casings. I recommend you sheep saitling caliber 22/24.
If you want to prepare turkey sausage without intestines, you can use jars and boil down the mass.
Make Turkey sausage – Step-By-Step Instructions
Cut the meat and fat into pieces that fit your grinder. You can vary the size depending on how big your meat grinder is.
Put the meat pieces in the freezer for 1-2 hours. This will help you grind later and make sure the mixture doesn’t get too warm.
Grind the spices to a fine powder.
Now you can grind the meat. Depending on how coarse or fine you want your turkey sausage, you can use different perforated discs. To be honest, this is a matter of taste. Personally, I use the finest perforated disc. But as I said … it must taste good to you!
Mix the meat with the spices. You can do this manually or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes so that it gets a good binding. If you skip this step it will crumble later on.
Next, put the casing onto the sausage stuffer. I use for sheep saitling caliber 22/24.
In the end, it’s your decision whether you prefer to make thinner or thicker sausages. As with the fineness, this is a matter of taste and can be decided by you.
Now fill the meat into the casing. Hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Don’t worry if it doesn’t work 100% right away. Important: Do not fill the casing too tightly, otherwise it will burst later during frying.
Now it is time to link your sausage. You can decide for yourself how big your sausage should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then leave out one sausage length and repeat the process.
Your Turkey sausage is now ready 😄. Enjoy them.
Frequently asked questions
Is turkey sausage pork-free?
Is turkey sausage pork-free?
It can be, and the list above is where you decide it. The meat is turkey, and the only pork in the recipe is the fat beside it: the post names turkey fat first and pork backfat as the alternative. Take the turkey fat and nothing in the sausage comes from a pig.
What the fat is doing is worth knowing before you swap it. Turkey is a lean meat, and the fat is what keeps the sausage juicy and gives the mixture something to bind with. The German version of the same recipe says the two fats work equally well and warns against cutting the fat back, because the sausage dries out when there is too little of it. Both versions are sound, then; the choice is about what you want in the sausage, not about which one works.
How long is the shelf life of the Turkey sausage?
How long is the shelf life of the Turkey sausage?
The turkey sausage can be kept raw in the refrigerator for about 1-2 days.
If you scald it directly after production at 75 degrees Celsius for 25 minutes, it can be stored in an airtight container in the refrigerator for about a week.
Alternatively, you can also freeze it raw or scalded, then it will keep for up to 6 months and will not lose any flavor.
Hi Daniel, my name is Ian and I also make sausages now and then and discovered your website when I was looking for a Turkey sausage recipe.
I noticed there is no quantity of water stated in your recipe – is this correct?
I look forward to trying this recipe and some of the others that appeal to my curiousity.
Many thanks
Ian