Homemade turkey sausage recipe. Ready-made turkey sausages in the oven

Boiled turkey sausage.

Everyone knows that sausage is bad. Why not then try to make it yourself, so that at least you know what was put there? Of course, in terms of consistency, it will not be the same boiled sausage what you can buy in the store. Yes, and the color is not so pink - no one adds chemistry, so it turns out a grayish color boiled meat. But the smell and taste of homemade boiled sausage - like me, who has not bought sausage in a store for several years, it seems, if not the same, then very close.

Boiled turkey sausage

Ingredients:

• Minced turkey 450 grams
• Protein 2 pieces
• Corn starch 2 tablespoons
• Whipping cream 1 cup
• Garlic 1 clove
• Salt 1 teaspoon
• Paprika 1 teaspoon
• Nutmeg 1/3 teaspoon

Cooking:

You can take minced chicken. The amount of salt may differ, if it is unsalted, increase next time; if it is too much, then reduce it.

- Press the garlic through the garlic press.
- Beat the minced meat with proteins, cream and garlic in a blender or mixer. You will get a thick mass.

- Add salt, spices, starch and beat again.
- Fold the sheet of foil in half.
- Put the minced meat on a sheet and form a thick loaf (it should fit into the pan where it will be cooked). Fasten the ends.

- Put this loaf in two plastic bags and pull it tightly with thread / twine in two or three places.

- Pour a lot of water into the pan and let it boil.
- Put the future sausage in water and cook at a medium boil for 40 minutes. Since the bags are tightly closed and the sausage is wrapped in foil, the bags do not touch the meat.
If you do not want to boil in water, you can bake in the oven at 200°C (400°F) for 30 minutes. In this case, packages, of course, are not needed. Simply bake in foil.
- Let the sausage cool, put it in the refrigerator for a couple of hours and then you can take it out and eat.

You can add diced ham. Then there will be sausage interspersed.

Boiled turkey sausage 1 Boiled turkey sausage 2 Boiled turkey sausage 3
Boiled turkey sausage 4 Boiled turkey sausage

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This article will show you how to cook different kinds 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 meat and from turkey, offal.
• Meat and lard for cooking sausages should be taken fresh, immediately after slaughter, standing for a week or frozen is not good.
• Ice water should be added to minced meat for sausages, 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, grains of mustard. They are ground in a mortar or crushed with a rocking chair for dough. Bay leaf is taken ground.
• To give the sausage a beautiful orange or reddish color, add turmeric, paprika, beetroot juice or the seeds of the tropical plant annatto.

Homemade pork sausage in the intestines: a delicious recipe

Homemade pork sausage in natural casing

For cooking pork sausage, experienced chefs advise taking the neck, the meat here is moderately fatty, it makes the sausage juicy.

Homemade pork sausage

For 1 sausage 1 m long you need:

• 1 kg pork meat
• 200 g fat
• 1 m porcine small 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 vegetable oil

Let's start cooking:

1. We wash the prepared intestines in cold water from above and inside.
2. We cut the meat into small pieces, 1 cm thick, grind the lard in a meat grinder.
3. We add ground nutmeg, red pepper, crushed black pepper in a mortar or rocking chair to grains, chopped garlic, salt, 100 ml of cold ice water, and knead until the minced meat becomes homogeneous and absorbs water.
4. We take a special tube for stuffing the intestines, if you do not have such a cone, you can use plastic bottle, cutting it off 10-15 cm from the neck.
5. We put the intestine on the narrowed cone of the tube, attach the tube to the meat grinder, after removing the knife from it, or stuff it manually, pushing the minced meat with the help of a teaspoon and fingers into the intestine.
6. If the intestine is torn, we cut it off in this place, and tie the free ends with a thread, we get a sausage ring.
7. We stuff the remaining intestine further until all the stuffing is over, we tie the ends separately.
8. The intestines should not be tightly stuffed, otherwise they may burst during cooking.
9. We twist the sausages into a ring, pierce the film on top with a large needle after 3-4 cm, so that the accumulated air comes out and the sausage does not burst.
10. Pour about 3 liters of water into the pan, add salt and bay leaf, boil it, carefully lower the sausage, turn the fire to a minimum burning so that the water does not even boil, and so we simmer the sausage for 1 hour.
11. We take the sausage out of boiling water, dry it, grease it with vegetable oil, put it on a baking sheet, and put it in an oven preheated to 180 ° C for 20 minutes on one side, and 20 on the other.
12. The sausage is ready. It can be eaten hot, cold or fried.

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

This is what it looks like raw sausage homemade

Casing for homemade sausage

Natural casing - intestines for making homemade sausage

If you decide to cook 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, i.e. intestines of domestic animals after slaughter, mainly pork
• Edible gelatin shell
• Food grade plastic wrap, which is then discarded

Ready salted intestines from the store are first washed in cold water, and then soaked for 2-3 hours in water with 1 tbsp. spoon lemon juice or lemon essence. This way the intestines will get rid of all unnecessary odors. For 10 m of intestines, 5 kg of minced meat will go.

In such jars, guts are sold in our stores for making homemade sausages.

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

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

1. Pork intestines consist of an outer thick layer, strong translucent in the middle, and an inner mucous membrane; We remove the upper and lower layers, and the middle one remains, and we need it.
2. First, the intestines are washed with cold water from above, and then from the inside.
3. You can turn the intestine inside out with a non-sharp stick or pencil, prying the outer edge of the intestine with it and wrapping it inside.
4. To make it easier to remove the outer and inner layers of the intestines, soak them for 2 hours in brine.
5. Brine. In 1 l cold water dissolve salt and soda (2 tablespoons each). Pour in the brine to cover the intestines.
6. Then we take the intestines out of the brine, sprinkle liberally with salt, put them on a wooden board, and clean the intestines from the inside with the blunt side of the knife. This is how the mucous inner layer is peeled off, and the outer one is twisted with a flagellum, which we pull out with our hands. If it is not pulled out, then we clean the inside of the intestine again.
7. Rinse the intestines well with cold water, and they are ready.
8. If the sausages are stuffed and the intestines remain unused, wrap them in a film or bag and store in the freezer until the next time.

Homemade sausage, recipe without guts in foil or cling film

Homemade sausage cooked in cling film and grilled

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

• 0.5 kg chicken fillet, chicken liver and pork fat
• 3 eggs
• According to 3 st. tablespoons of semolina and starch
• 1 st. a spoonful of salt
• 3 cloves of garlic
• Black pepper, ground to taste

Let's start cooking:

1. My meat and bacon, dry, cut into pieces, and grind in a meat grinder.
2. Add starch, semolina, eggs with salt and pepper, and mix well.
3. We divide the minced meat into 3-4 parts, wrap each part in a food film, give the shape of a small sausage, tie the ends with threads.
4. We put all the sausages in a plastic bag, tie it tightly, put it in a saucepan with water. Cook at a low boil for an hour and a half. We take it out of boiling water and you can eat it right away, or you can fry it.

Homemade Pork and Beef Sausage Recipe: Gutless Recipe

Homemade pork and beef sausage cooked in cling film

For 2 servings homemade pork and beef sausage need:

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

Let's start cooking:

1. We cut the washed and dried pork and beef into cubes, bacon into smaller cubes, then grind everything in a meat grinder.
2. 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.
3. We take a film intended for food products, wrap the minced meat in it, give it the shape of a sausage, tie the edges with threads.
4. We wrap the sausage in the film on top in foil, in several layers, crimp.
5. We lower the sausage into boiling water, press it down with a plate so that it does not float up, and cook on low heat for 1 hour 20 minutes, covering the pan with a lid.
6. We take out the sausage from boiling water, let it cool, unfold the foil and film.
7. On the parchment paper pour spices and dried herbs: paprika, thyme, basil, suneli hops, roll the cooled sausage in them, wrap in parchment, and put in the refrigerator overnight. In the morning you can make sandwiches from sausage. Keep it in parchment.

Homemade Beef Sausage Recipe: Gutless Recipe

Homemade beef sausage baked in foil

For homemade beef sausage need:

• 1 kg young beef
• 200 g lamb fat
• 3-4 garlic cloves
• Salt to taste
• 1 tsp. a spoonful of dry dill and curry

Let's start cooking:

1. We skip meat, lamb fat and garlic in a meat grinder with a large grate.
2. Add salt and spices, knead well, if the minced meat is watery, pour 1-2 tbsp. spoons of semolina.
3. We wrap the stuffing in foil like candy, and spread it on a metal sheet, bake for 50 minutes at a temperature of 200 ° C.
4. Let the sausage cool and serve cold.

Homemade instant chicken sausage

Homemade chicken sausage with vegetables and nuts

For chicken sausage need:

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

Let's start cooking:

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

Homemade boiled sausage

Homemade boiled sausage

For cooking homemade boiled milk sausage need:

• 500 g boneless pork
• 2 medium onions
• 1 egg
• 1 st. a spoonful of dry milk
• Salt and black ground pepper to your liking
• 100 ml milk

Let's start cooking:

1. We pass meat and onions 2 times through a meat grinder.
2. Add an egg powdered milk, salt and pepper, and knead.
3. Pour into minced meat in small portions cow's milk, and mix thoroughly for at least 5 minutes, until the minced meat absorbs all the liquid and becomes viscous.
4. We divide the minced meat into 2 parts, and put both on a film for food, fold it with a sausage of medium thickness, tie it with thin twine, twist the ends.
5. Dip the sausages in salt water, cook over medium heat for about 1 hour, remove from boiling water, let cool, and make sandwiches for tea.

Homemade dry-cured sausage

Sausage homemade dry-cured

For dry-cured pork and beef sausage need:

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

Let's start cooking:

1. We prepare spices: grind black peppercorns in a mill, fry coriander seeds in a dry frying pan and grind them too.
2. Mix together pepper, coriander, Provencal herbs, nutmeg.
3. Wash the meat (pork and beef), dry it, cut off the veins and films, cut into pieces 3-4 cm.
4. Sprinkle the meat with salt, sugar, spices (half of the norm), pour in cognac, mix, cover with a film, and marinate in a cold place for 1-1.5 days.
5. We pass the marinated meat through a meat grinder with a large nozzle, you can cut it finely.
6. We add lard, cut into small cubes, the remaining spices, knead well and stuff the prepared intestines.
7. We pierce the sausages after 3-4 cm with a large needle to release the collected air.
8. We hang sausages under the ceiling for 5 days, it is desirable that a heating battery pass below. You can also hang sausages on the balcony in a ventilated place in autumn or spring, when the temperature outside is + 10-12 ° C, for 3-4 weeks. Then you can eat.

Homemade liver sausage

Homemade liver sausage

Sectional homemade liver sausage

For liver sausage, pork, beef or chicken liver is suitable.

The secrets of making delicious liver sausage:

• To pork liver not bitter in sausage, it is cut into pieces, and soaked in milk with 1 teaspoon of sugar.

Home liver sausage with buckwheat

For sausage you need:

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

Let's start cooking:

1. We wash the buckwheat, fill it with water, and cook the porridge until tender, let it cool.
2. Pour vegetable oil into a frying pan and fry finely chopped onion.
3. Pieces of liver, bacon with garlic skip in a meat grinder.
4. We combine minced liver, porridge, fried onions, salt and spices together.
5. Carefully processed thick pork intestines are filled with minced meat with a spoon, we tie the ends of the sausage with a thread.
6. We pierce the sausage with a thick needle after 3-5 cm, dip it in boiling water, cook on low heat for 0.5 hours, cool. Before serving the sausage on the table, fry it in vegetable oil.

Homemade black pudding: recipe

Homemade blood sausage

The basis for this dish is blood, mostly pork. It is collected during the slaughter of a piglet. So that the blood does not thicken, a little salt is immediately added to it.

The shell for blood sausages are only natural intestines.

Blood sausage in Ukrainian style with liver

For blood sausage need:

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

Let's start cooking:

1. We cut the bacon into small cubes, fry until all the fat is rendered.
2. Finely chop the onion and fry in the melted fat until transparent.
3. We remove the veins from the liver and lungs, cut into pieces and pass through a meat grinder.
4. To the crushed liver, add the onion fried in lard, blood, milk, salt and ground pepper, and mix. If the blood thickens a little, beat it with a blender.
5. We pull the processed intestine, ready for stuffing, onto the sausage attachment, which is installed in the meat grinder, and the knife and mesh are pulled out.
6. We tightly tie the tip of the intestine 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 the thread on the other side.
7. We carefully pierce the sausages with a needle after 15 cm, and lower them into hot water. After 1-2 minutes, carefully remove the sausages from boiling water, and pierce again with a needle.
8. Cook at a barely noticeable boil for about 45 minutes. Remove from boiling water, cool, and fry in a pan with vegetable oil or bake in the oven. You can eat.

Liver sausage homemade

Liver sausage

For home liver sausage need:

• 1 kg chicken stomachs
• 200 g pork fat
• 3 raw yolks
• 1 teaspoon cumin spoon
• 2-3 cloves of garlic
• Salt to taste
• Black and red pepper, nutmeg - ground, to taste

Let's start cooking:

1. We wash chicken stomachs, clean out all unnecessary, and cut them.
2. We skip offal and lard in a meat grinder.
3. Add the yolks, chopped garlic, salt and spices, knead until smooth, and let it brew for half an hour.
4. We place the minced meat in food cellophane, twist it tightly and tie it with a rope.
5. We put it in another bag, tie it tightly, put it in a saucepan, fill it with water and cook on low heat for 1.5 hours.
6. We take out the sausage from boiling water, cool it, let it stand in the refrigerator for 5-6 hours, and you can serve it with a side dish or make a sandwich.

Homemade smoked sausage

Homemade cold smoked sausage

Cooking homemade cold smoked sausages

Smoked homemade sausage

Homemade smoked sausage with cognac

For raw smoked sausage you need:

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

Let's start cooking:

1. We prepare the meat: wash, cut off the tendons and films.
2. My fat, cut off the skin. Fat must be taken from the neck, it is hard and will remain in pieces in the finished sausage, and soft fat from the abdomen during heat treatment will melt.
3. Meat and fat cut into large pieces, rub with salt, and put in a cool place with a plus temperature of no more than 3 degrees, for 2 days.
4. We pass the meat through a meat grinder with a large grate, cut the fat into small pieces up to half a centimeter thick.
5. We mix minced meat, lard, sugar, spices, starch, cognac and mix everything thoroughly.
6. Prepared pork intestines for smoking sausages, in contrast to boiled sausages, are stuffed tightly with minced meat, since the sausage will decrease in size during smoking.
7. 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, cold place for 3-5 days.
8. We hang the sausage in the smokehouse so that the sausages do not touch one another.
9. We smoke sausages on sawdust or firewood from fruit trees (apple, pear, cherry, cherry), aspen, alder, coniferous trees cannot be used, otherwise the sausages will have a specific smell and taste.
10. Time for continuous smoking 1-2 days, at a temperature of 25-28°C. It is also necessary to ensure that there is not too thick smoke on the sausage, otherwise it will be covered with soot and become bitter in taste.
11. After smoking, the sausage is not yet ready - it must be hung for up to 2 weeks in a dry, dark, cool place with a temperature of no more than 10 ° C to dry.
12. 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

Hot smoked homemade sausage

For hot smoked homemade sausage need:

• 500 g pork
• 200 g beef
• 300 g lard from the neck
• 1 st. a spoonful of salt
• 1 teaspoon a spoonful of sugar
• 60 ml cognac or Madeira
• 1 teaspoon a spoonful of ground black and allspice
• 0.5 teaspoon cardamom

Let's start cooking:

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

Homemade turkey sausage recipe

Homemade turkey sausage

For homemade turkey sausage need:

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

Let's start cooking:

1. Cut the meat into small pieces up to 1 cm thick.
2. We cut half of the lard according to the recipe into even smaller pieces than the meat.
3. Add lard, chopped garlic to the meat, ground spices, salt, knead and leave to salt overnight.
4. We take out the knife and the grate from the meat grinder, fasten a special device for sausages.
5. We take the prepared pork intestine, put it on the device, and load the minced meat into the meat grinder, fill the intestine with minced meat by scrolling the meat grinder, tie the edges with a thread.
6. Put the sausage ring on a baking sheet, pour 0.5 cups of water, finely cut the remaining fat, and cover the sausage with it.
7. If you want to receive diet sausage, then the fat does not need to be put on a baking sheet, but grease the sausage so that it does not dry out with vegetable oil.
8. We prick the sausage after 3-5 cm with a thick needle, put it in the oven, turn on the medium heat, and fry for 20-30 minutes on one side, then the same amount on the other. To find out if the sausage is ready, we pierce it with a fork and press it; if clear juice comes out, then the sausage is ready, and if the juice is pinkish, let it cook.

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

Video: Homemade sausage (according to my mother's recipe)

Homemade turkey sausage can rightfully be classified as a delicacy. Made by hand, it cannot be compared with purchased dry-cured and smoked sausages and eaten up instantly.

Main nuances

Cooking turkey sausage is easy. Even a novice housewife can cope with this work. As a shell, use the gut, foil, cling film, ham, a bottle and even a glass. As for the method of heat treatment, here everyone chooses the most convenient and affordable. Sausage is baked in an oven, smoked in home electric and wood-burning smokers, cooked in a slow cooker and fried in a pan or on a grill.

From additional ingredients, giving the finished sausage a unique flavor, use spices, varieties of soft and hard cheese, as well as all available spices and seasonings. The product is very tasty, juicy and low-calorie. So, 100 grams of the substance contains only 198 kcal.

Of course, it cannot be called completely dietary, but in comparison with other types of sausages, the dish has the lowest calorie content and can be used when compiling a menu proper nutrition(PP).

Cooking recipes

with parmesan

To prepare this amazing dish, take the following ingredients:

• half a kilogram of fillet;
• one egg;
• 40 g of cheese;
• 20 g of any breading;
• one large onion;
• a few chili peppers;
• a few sprigs of rosemary;
• a pinch of black ground pepper;
• a little nutmeg;
• 3-4 cloves of garlic;
• 3-4 large spoons of olive or sunflower oil.

The cooking process includes several steps.

1. First prepare the meat. To do this, it is washed in cool water, all films are removed and blotted with paper napkins. Next, the fillet is cut into large pieces, salted, peppered, covered with cling film and put in the refrigerator for a day. After the meat is infused, it is crushed with a blender or very finely chopped with a knife.
2. Next, they clean, finely chop and fry the onion, at the end of the frying add the garlic passed through the press, after which all this is caught with a slotted spoon and added to a cup with a turkey. Then the leaves are plucked from the branches of rosemary, finely chopped and also added to the meat.
3. Next, put on protective gloves and proceed to grind the chili pods. To do this, the peppers are washed with cold water, dried, the stalk is removed and the seeds are taken out. Then finely cut and also added to the minced meat.
4. Then one is driven into a cup with ingredients. a raw egg, add the breading mixture, nutmeg, spices and mix well. After the mass becomes homogeneous, it is laid out on a cling film moistened with cold water beforehand, and finely chopped cheese is placed on top.
5. Then the minced meat is rolled up in such a way that the parmesan pieces are inside and do not come out. After that, the rolled sausage is wrapped with several layers of cling film and tied up. In order for the roll not to lose its shape during heat treatment, it is necessary to bandage the workpiece along the edges and crosswise in the middle.
6. It is better to cook such sausage in a slow cooker for a couple. If there is no such equipment in the house, you can use a colander and a saucepan with a lid. The sausage is cooked for 25 minutes after the start of steam formation, while in the multicooker, the time is set manually or the desired mode is selected from the available ones.
7. After the dish is cooked, it is taken out and cooled. Before serving, the sausage is freed from the film, cut and decorated with sprigs of fresh herbs and lemon slices.

with bacon

To prepare this delicious dish, you will need the following ingredients:

• half a kilogram of fillet;
• 100 g bacon;
• one and a half tablespoons of starch;
• a teaspoon of salt;
• a little red pepper;
• a couple of cloves;
• 2 tbsp. l. high fat cream;
• 2–3 pcs. sweet peas;
• half a teaspoon of coriander;
• a pinch of ground black pepper.

To prepare this dish, you should follow a certain sequence of actions.

1. First, the turkey fillet is washed, the films are removed and chopped in a blender. Bacon is cut into thin strips and mixed with minced meat. Then starch, heavy cream and salt are added, after which the mass is well mixed.
2. The cloves are ground in a mortar, both types of pepper and coriander are added, mixed well and added to the minced meat. Then mix again, spread on cling film, roll up into a roll and tightly tie with a thread. If there is a small intestine, then it is better to use it instead of a film. This will prevent the possibility of damage to the shell and keep the desired shape of the product.
3. Then the sausage is placed in a saucepan, a sufficient amount of water is added and boiled for an hour. As a result of traditional cooking, a little broth may appear inside the film.
4. After the sausage has cooled, it is sent to the refrigerator for several hours, after which they take it out, remove the film and serve it to the table. To do this, lettuce leaves are laid out on a dish, chopped sausage is placed on top and decorated with lemon slices.

This sausage goes well with mashed potatoes, grilled vegetables and white wine. Of the spices, horseradish, mustard and ketchup are well suited. AT this recipe onions and garlic are not used, so the product can be taken with you on the road or to work without fear of the characteristic garlic smell.

In the gut

To prepare this dish, you will need the following ingredients:

• 2 kg turkey fillet;
• 300 g of fresh lard;
• one head of garlic;
• 100 ml brandy;
• 1 tablespoon goji berries;
• a quarter teaspoon of nutmeg;
• a quarter teaspoon of coriander;
• salt and pepper.

The cooking process consists of several basic steps.

1. To prepare minced meat, the meat is passed through a meat grinder or cut very finely. Then finely chopped bacon, all spices, cognac and garlic are added, mixed with goji berries, then salted and left to marinate for 3 hours.
2. The pork intestine is thoroughly washed, scraped if necessary. Frozen intestines are thawed only at room temperature; the use of a microwave or boiling water for this purpose is unacceptable. Thawed intestines are poured with cold water and left for two hours, then washed again.
3. The intestines are put on the auger of the meat grinder and filled with the finished meat mass. It is not necessary to strongly tamp the minced meat: it should be freely located inside the intestine, but it is better to remove the air present inside. To do this, along the entire length of the stuffed intestine, punctures are made with a needle, gently releasing the excess. If this is not done, then the shell will burst during cooking and the contents will fall out.
4. Then the edges are well tied and the sausage is left in a cool place for half an hour. The resulting semi-finished product can be grilled for 15 minutes on each side, or baked in the oven at a temperature of +200 degrees for half an hour. During baking, it is necessary to constantly turn the sausage over and make sure that the intestine on the baking sheet does not burn.
5. After the turkey sausage is cooked, it is pierced with a toothpick and the juice released is evaluated. So, if the liquid is completely transparent, then the dish is ready, otherwise it will need to be sent to the oven for another 5-7 minutes.

Sausage can be served with mustard, horseradish and ketchup, pre-garnished with fresh herbs and sprinkled with lemon juice.

We will tell you how to cook turkey sausage at home. This does not require many ingredients. And they are all natural. This is what makes our turkey sausage fresh and very tasty!

Such a diet 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, which is perfectly absorbed by the body. And, of course, spices: paprika, ground black pepper, a pinch of cumin - for spice! Enjoy your meal!

Servings: 8

A very simple recipe for turkey sausage at home at home cooking step by step with a photo. Easy to cook at home in 3 hours. Contains only 184 kilocalories.

• Preparation time: 18 minutes
• Time for preparing: 3 h
• Amount of calories: 184 kilocalories
• Servings: 8 servings
• Reason: For lunch

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Dish type: Hot dishes

Ingredients for eight servings

• Turkey fillet - 1 Kilogram
• Onion - 150 grams
• Vegetable oil - 1 Art. a spoon
• Spices - 4 Pinches

Step by step cooking

1. Wash the fillets in cold water. Cut into small cubes with a sharp knife. As an option: you can scroll the fillet in a meat grinder. But I decided to use the first method.
2. We clean the bulb, rinse it with water. Finely chop our onion on the kitchen board.
3. Now mix the ingredients in a large bowl. Season with salt and spices to taste. I put vegetable oil. Mix the ingredients and put in the refrigerator for an hour.
4. When the fillet is marinated, we take it out of the refrigerator. We take a confectionery syringe with a large nozzle. And with its help we stuff the prepared intestine with minced meat. We tamp, tie the ends of our sausages.
5. Bake in the oven for half an hour with the addition of vegetable oil. The temperature is 180 degrees. Turn over 1 time (after 15 minutes from the start of cooking) so that they are baked on both sides.
6. I decided to serve such a sausage with a ready-made side dish. Stewed cabbage, prepared vegetables and herbs.
7. She laid out the ingredients on a plate and arranged everything beautifully. It turned out delicious and aesthetically pleasing! Worth a try!