Homemade turkey sausage. Homemade sausage - the most delicious recipe

Homemade turkey sausage can rightfully be considered a delicacy. Made with your own hands, it cannot be compared with store-bought dry-cured and smoked sausages, and is instantly eaten.

Main nuances

Turkey sausage is easy to make. Even a novice housewife can cope with this job. Intestines, foil, cling film, a ham dish, a bottle and even a glass are used as a shell. As for the method of heat treatment, everyone chooses the most convenient and affordable one. Sausage is baked in the oven, smoked in home electric and wood smokers, cooked in a slow cooker and fried in a frying pan or on the grill.

Additional ingredients that give the finished sausage a unique aroma include herbs, varieties of soft and hard cheese, as well as all available spices and seasonings. The product is very tasty, juicy and low in calories. 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 healthy nutrition menu (PN).

Cooking recipes

With Parmesan

To prepare this amazing dish, take the following ingredients:

• half a kilogram of fillet;
• one egg;
• 40 g cheese;
• 20 g of any breading;
• one large onion;
• several pods of chili pepper;
• several sprigs of rosemary;
• a pinch of ground black 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, wash it in cool water, remove all films and blot 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 has infused, it is ground using a blender or very finely chopped with a knife.
2. Next, peel, finely chop and fry the onion, add garlic passed through a press at the end of frying, after which the whole thing is caught with a slotted spoon and added to the cup with the turkey. Then the leaves are plucked from the rosemary branches, finely chopped and also added to the meat.
3. Next, put on protective gloves and begin chopping the chili pods. To do this, the peppers are washed with cold water, dried, the stalk is removed and the seeds are removed. Then they are finely chopped and also added to the minced meat.
4. Then one raw egg is driven into the cup with the ingredients, the breading mixture, nutmeg, and spices are added and mixed well. After the mass becomes homogeneous, it is laid out on cling film, pre-moistened with cold water, and finely chopped cheese is placed on top.
5. Then the minced meat is rolled into a roll so that the pieces of Parmesan are inside and do not come out. After which the rolled sausage is wrapped in several layers of cling film and bandaged. To ensure that the roll does not lose its shape during heat treatment, it is necessary to tie the workpiece along the edges and crosswise in the middle.
6. It is better to cook this sausage in a steamed slow cooker. If you don’t have such equipment at home, you can use a colander and a saucepan with a lid. Cook the sausage for 25 minutes after the start of steaming; in the multicooker, set the time manually or select the desired mode from the available ones.
7. After the dish is cooked, it is removed 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 pair of clove buds;
• 2 tbsp. l. high fat cream;
• 2–3 pcs. sweet pea;
• 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. The bacon is cut into thin strips and mixed with minced meat. Then add starch, heavy cream and salt, after which the mass is mixed well.
2. Grind the cloves in a mortar, add both types of pepper and coriander, mix well and add to the minced meat. Then mix again, place on cling film, roll and tie tightly with thread. If there is a small intestine, then it is better to use it instead of film. This will prevent the possibility of damage to the shell and maintain the desired shape of the product.
3. Then the sausage is placed in a pan, a sufficient amount of water is added and cooked 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 it is taken out, the film is removed and served. To do this, lettuce leaves are laid out on a platter, sliced ​​sausage is placed on top and decorated with lemon slices.

This sausage goes well with mashed potatoes, grilled vegetables and white wine. Horseradish, mustard and ketchup are good spices. This recipe does not use onions and garlic, so you can take the product 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 fresh lard;
• one head of garlic;
• 100 ml cognac;
• 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 add finely chopped lard, all the spices, cognac and garlic, mix with goji berries, then salt and leave to marinate for 3 hours.
2. The pork intestine is thoroughly washed and scraped if necessary. Frozen intestines thaw only at room temperature; using 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. There is no need to compact the minced meat tightly: it should be located freely inside the intestine, but it is better to remove the air present inside. To do this, punctures are made with a needle along the entire length of the stuffed intestine, carefully releasing the excess. If this is not done, the shell will burst during cooking and the contents will fall out.
4. Then tie the edges well and leave the sausage 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 +200 degrees for half an hour. During baking, you must constantly turn the sausage over and make sure that the intestines on the baking sheet do not burn.
5. After the turkey sausage is cooked, it is pierced with a toothpick and the juice released is assessed. So, if the liquid is completely transparent, then the dish is ready, otherwise it will need to be put in the oven for another 5-7 minutes.

You can serve the sausage with mustard, horseradish and ketchup, after garnishing with fresh herbs and sprinkling with lemon juice.

Sometimes you don’t have the energy or time to cook dinner, stand at the stove, and then they come to the rescue! Semi-finished products! In fact, if you buy them from a trusted place, and not at random, then the dinner can turn out to be quite decent, and not turn out to be a complete disappointment. Here, for example, are ready-made turkey sausages - boiled, fried or baked, and even with potatoes... So what is tastier? Well, you can save a little effort, bake them right away along with the potatoes and get a ready-made side dish.

List of ingredients:

• 500 g raw turkey sausages,
• 3 pinches of dried thyme,
• 3 pinches of ground black pepper,
• 6-7 potatoes,
• 1/5 tsp. salt,
• 3 tbsp. l. vegetable oil.

Preparation

1. When you bring your turkey sausages home, wash them thoroughly and dry them. Grease a baking dish with vegetable oil and place the sausages there.

2. To prevent the sausages from bursting during baking, they must be pierced in several places with a wooden skewer or toothpick.

3. Potatoes need to be peeled, cut into slices and placed in the pan with the sausages.

4. Sprinkle the potatoes with salt, then all together with ground black pepper and dried thyme. There is no need to salt the sausages, since most likely the minced meat for them is already salted.

5. Place the pan in an oven preheated to 200 degrees and bake the sausage and potatoes for 20 minutes, then reduce the temperature to 180 degrees and bake for another 20 minutes.

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.

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Boiled turkey sausage.

Everyone knows that sausage is harmful. Why not then try to make it yourself, so that at least you know what was put there? Of course, the consistency will not be the same boiled sausage that you can buy in the store. And the color is not so pink - no one adds chemicals, so the result is a grayish color of boiled meat. But the smell and taste of home-cooked sausage seems, if not the same, then very close to me, who hasn’t bought sausage in a store for several years.

Cooked turkey sausage

Ingredients:

• Ground 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

Preparation:

You can use minced chicken. The amount of salt may differ; if it is unsalted, increase it next time; if there is a lot, then reduce it.

- Press the garlic through the garlic press.
— Beat the minced meat with egg whites, 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.
— Place the minced meat on a sheet and form a thick loaf (it should fit into the pan where it will be cooked). Secure the ends.

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

— Pour a lot of water into the pan and let it boil.
— Place the future sausage in water and cook at 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 don't want to boil it in water, you can bake it in the oven at 200°C (400°F) for 30 minutes. In this case, of course, there is no need for packages. 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 it.

You can add diced ham. Then there will be sausage with inclusions.

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