Turkey homemade sausage

domashnyaya_kolbasa_iz_indeyki_s_gribamiThe roots of the recipe for this turkey sausage with coriander and nutmeg came from Bukovyna (the West of Ukraine). It is desirable to use fresh meat and salo, home-grown garlic, fresh-ground red and black pepper. We don’t use flavour enhancer or colourants. By the way, turkey is considered to be a dietetic product and the way of cooking is rather healthy.

Ingredients:

  • 2 kg turkey
  • 300 g salo (pork)
  • 1 clove of garlic
  • 1 tsp ground nutmeg
  • 1 tps ground coriander
  • cognac – to taste
  • casings (2 meter length)
  • 2 tbsp salt
  • several thyme twigs
  • 1 tsp mixture of ground black pepper and ground red pepper

Cooking

Cut turkey and salo into medium pieces. Add salt, pepper, nutmeg, coriander and cognac. Peel and squeeze garlic. Mix all the ingredients and leave the stuffing for 3 hours.

Wash casings thoroughly. Fill the casings with the help of the meat grinder nozzle. Tie a knot at the edge of the casings or use a thread in order to tie them.

Do not fill the casings very compactly because in the process of frying the sausages can tear and will have non-appetizing look. The stuffing should move through the casings free. The length of the sausages should not be very long in order to prevent the difficulties to turn them over during the frying. Place the sausages in the fridge for 30 minutes.

Take a griddle pan and pour 200 ml of water there. Add some thyme twigs. If you don’t have the griddle pan then you can bake the sausages above the sheet with water on the grate in the oven. Then pierce each sausage with toothpick in some places. In that case we can prevent the break during the frying. Place the sausages on the grate and cover the lid. Fry them on the high heat first 10 minutes. Then turn over the sausages and fry them over medium heat.

In the oven bake the sausages at 200°C first 10 minutes, and then bake the sausages at 180°C and pour them with sauce from time to time. Cook the sausages till golden color – 15 minutes from each side. If you pierce the sausages with a toothpick and see clear juice – the sausages are ready.

Wait till the sausages will get cold and all the juices will split evenly.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for turkey sausage with coriander and nutmeg? If so, please let us know in the comments below or write us an e-mail.

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