Turkey sausages

Ingredients for 12 servings:

• 2 ½ kg turkey meat, without bones and tendons
• 500 g pork belly, without ribs, cartilage and rind
• 50 g salt
• 1 tsp white pepper, freshly ground
• some mace, finely ground, alternatively a little nutmeg and some cardamom
• 1 tsp paprika powder, sweet
• ½ lemon(s), untreated, grated zest
• Intestine, (26/28 or 28/30)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

alternative to pork sausages – less fat

Dice all of the meat, not too finely. Put the turkey meat through the coarse disk of the meat grinder once, grind the pork belly once coarsely and once finely. Mix the meats thoroughly with the spices. Process the meat while it’s still cold, chilling it in the refrigerator if necessary. Using a medium or large sausage nozzle for the meat grinder, fill sausages about 15 cm long. To do this, pull the casing onto the built-in stuffing tube, hold the first 3 cm firmly, and fill with the sausage mixture. Either turn the sausage twice around its own axis with a flourish, or press down 2 cm with your thumb and index finger. Fill the remaining sausages in the same way. Once all of the sausage mixture has been filled into the casing, the sausages can be separated. Boil the sausages in hot, but not boiling, water for about 10 minutes before frying – this pre-cooks them and prevents them from bursting as easily. Just before frying at medium heat, the boiled sausages are briefly dipped in milk and lightly coated in flour to give them a wonderful crust during frying. Turkey meat can be breast or thigh, or a mixture of both. You can also use other poultry or even rabbit meat instead of turkey. The sausages are a great option if you want to eat a low-fat dish; you can also reduce the salt by up to half.