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Homemade Turkey Sausages

Tasty, savory sausages you can feel good about! You can make homemade turkey sausages from scratch with the recipe below. They're a worthy alternative to store-bought deli meats. Pan-fry them, bake them in the oven, or cook them over a grill. If you can't find casings, you can even make them without—just shape them by hand and freeze them first.

olya1989Author avatar
Recipe author
Homemade turkey sausages
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 13 g
Fats 61 % 25 g
Carbohydrates 7 % 3 g
288 kcal
GI: 100 / 0 / 0
  • Start by making the sausage mixture. The star ingredient, of course, is turkey—it should be as fresh and juicy as possible. For a richer, meatier flavor, it's best to work in some ground beef as well. Combine the ground beef and ground turkey. Peel the onion, rinse it, and finely dice it, then stir it into the meat. Add a little Dijon mustard. Rinse the dill under cold water and pat it dry. Trim off the tough stems and finely chop the rest, then add the chopped dill to the mixture too. To give the sausages a savory kick, season the mixture with spices: add salt, pepper, ground cardamom and coriander, and a touch of nutmeg. These spices pair beautifully with meat and lend the finished sausages a warm, aromatic flavor. Wrap the mixture in plastic wrap and refrigerate for about 30 minutes so the flavors can meld. Meanwhile, prep the casings—rinse and pat them dry. Load the meat mixture into a meat grinder and, using the sausage-stuffing attachment, fill the casings, tying off the ends tightly. If you couldn't get casings, that's no reason to skip homemade sausages. Just shape the mixture by hand into sausages about an inch wide and no more than 6 inches long. Put the shaped sausages in the freezer for about 20 minutes before frying—freezing them first helps them hold their shape. Set a skillet over medium heat and add a little neutral vegetable oil. Fry the sausages until they're a nice golden brown on all sides, turning as they cook. Serve with fresh herbs and mustard. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Cardamom - 311  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Pork intestines - 602  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Dijon mustard - 143  kcal/100g
  • A mixture of peppers with peas - 231  kcal/100g
  • Turkey stuffing - 161  kcal/100g
  • Ground beef - 254  kcal/100g

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