Homemade poultry sausage

Homemade poultry sausage
Category: Meat dishes
Ingredients
Turkey fillet thigh / breast (about 50:50) 3 kg
Butter 0.4 kg
Cheese of the Adyghe type (fatter) 0.4 kg
Water (a lot, but we take into account that the turkey meat is dry) 1.2 l
Total 5 kg
Spices and Ingredients:
Salt 80 g
Black pepper 20 g
Fresh parsley 100 g
Pork casings 40/42 6 - 7 m
Cooking method

I'll try to continue the recipe:
The recipe is not complicated.
Next is technology.
Beat the meat, salt and spices with water on a blender for a long time, until the minced meat thickens (the reference point is that the minced meat should come off your hands). My blender is weak, so I beat it to pieces of 2-3 mm and then kneaded it with my hands until it thickened (muscle protein comes out of the cells, becomes easily digestible, and then, when boiled, forms a strong spatial frame - the shape of sausages)
While the meat is whipping, freeze the butter and cheese in the freezer for 10-20 minutes.
As soon as the butter has become solid, we cut it into cubes 0.8-1 cm and put it back on the frost. Cut the cheese a little finer - 0.6-0.8 cm and also put it in the freezer for 15-20 minutes.
When everything is ready, we soak the intestines and assemble the meat grinder for stuffing.
Just before filling, we quickly mix the cubes of butter, cheese and minced meat and immediately fill it in a shell.
The meaning of this is in the need to get a clear drawing - minced meat cubes of butter - cheese.
When finished, it will look like a Kiev cutlet, but with juice and the aroma of sausage :)
We knit sausages not large, they have a lot of moisture, so they will often burst if improperly cooked or fried. Therefore, we will insure ourselves with a small viscous (after 5-7 cm) - in order to preserve the juice in the sausages as much as possible.
Further - as needed. If we cook quickly, then throw it into cold water and heat it up to 80 gr. We stand for 15 minutes and that's it - the preparation for chic sausages - the grill on the beach is ready!
Well, if we don't need so much sausage, we just freeze it and consume it as needed (I recommend only defrosting it ahead of time before cooking, otherwise the ice center of the sausages will tear the casing during cooking).

You can just throw it into boiling water, and remove the heat-
will be the same 80 degrees, you can check with a thermometer.

And the truth is they say that you have nitrite salt too?

about salt - do not lie :).

Men, you have scattered such wonderful recipes in three topics, in "Sausage at home", "Home sausage. Pork and liverworm", "Barbecue sausages". Maybe somewhere else, but so far I've only seen in these. It happens that the preparation of the same sausage starts in one topic and continues in another. I don’t make sausage every day, but when I need it, I will definitely not find it.

A request to the moderators (maybe someone else can), I understand that this is a titanic work, but with the permission of the authors, I can do something with separate recipes, even there are photos ready. Then the recipe can be bookmarked and quickly found at the right time.

[Sausage]

I am FOR;) I ran yesterday and could not find what I needed. Sausage - you would open your author's theme and transfer all your recipes there - it would be great

Regarding the "explosion" of sausages during heat treatment.
I took the idea from the topic "Ukrainian fried sausage", it was stated there,
that it is necessary to add a lot of boiled potatoes to the minced meat, and I decided to doubt.
Like, I feel sorry for the meat?

I made two parties, added potatoes to one, but did not start the second.
It was fried on the grill.
Sausages that were without filler were periodically splashed with juice, some were torn,
and as a result, they turned out to be less tasty and juicy than those
where the potatoes were added.
In general, the experiment confirmed - filler, it's a good thing,
now I use it.

I think there is still a moment - the most advanced "sausage" people on the forum recently, most likely do not know how to draw up recipes, so it would be good if someone who knows "on the fingers" told.
To my shame, I have not exhibited a single recipe (I just read and apply), so I am also not familiar with this wisdom.

[Sausage]

I am FOR;) I ran yesterday and could not find what I needed. Sausage - you would open your author's theme and transfer all your recipes there - it would be great

And to comrade mishkind too, and Snay, and Kapet.

Sausage themes are almost entirely yours)

No question - I slowly started to create topics in the meat section. Here are just nuances with a photo. The address where they lie is banned. We have to take links from the Guns - and there they insert their logo automatically. I would insert a photo from the original site (if possible without advertising) and quickly make a gallery with pictures in good quality.
In general, ask the moderators to remove the ban :) I undertake to behave well :) and at the same time conduct regular updates of recipes - with a professional approach and respect for this site :)

[kava]

Moderates this topic kava (at the bottom of this topic there is a line about it). Here you need to knock on a personal with such a proposal to the moder. I'm a simple forum user who loves sausage, I just push suggestions)))

Regarding the "explosion" of sausages during heat treatment.
I took the idea from the topic "Ukrainian fried sausage", it was stated there,
that it is necessary to add a lot of boiled potatoes to the minced meat, and I decided to doubt.
Like, I feel sorry for the meat?

I made two parties, added potatoes to one, but did not start the second.
It was fried on the grill.
Sausages that were without filler were periodically splashed with juice, some were torn,
and as a result, they turned out to be less tasty and juicy than those
where the potatoes were added.
In general, the experiment confirmed - filler, it's a good thing,
now I use it.

I think the best way to get rid of "explosions" is through blanching. To either completely boil the protein along the entire thickness of the sausage or create a dense crust of cooked protein along the outer diameter, which will not allow boiling water to break through the shell during frying.
Although boiling water and steam cannot be held in anyway. -So the only way out is to blanch at 70-80 degrees for 15-20 minutes.
The sausages will be juicier and more digestible.

I think the best way to get rid of "explosions" is through blanching. To either completely boil the protein along the entire thickness of the sausage or create a dense crust of cooked protein along the outer diameter, which will not allow boiling water to break through the shell during frying.
Although boiling water and steam cannot be held in anyway. -So the only way out is to blanch at 70-80 degrees for 15-20 minutes.
The sausages will be juicier and more digestible.

On your website "ki" I learned how to blanch sausage and twist small sausages, this really helps to avoid casing breaks, not always true, but still it turns out much better than frying just raw sausage, and even twisted in a ring. When I made the sausage for the first time, it cracked neatly along its entire length, the juice flowed out, but it was still delicious. Most of all I like to bake the blanched sausage in the sleeve or in the baking bags, it turns out soft and juicy

Yes, blanching helps
and according to the Snay technology, for German sausages, it is simply a must.
But in the summer, I want to make the most of the grill

By the way, the children really liked the German sausages,
but they are more labor intensive.

By the end of the year, they promise to launch on sale in-house smokehouses / multicooker named after Doppletta, then aaaaa ... oh, let's come off