Homemade Sausage Making

Well it's Thanksgiving weekend in Canada so I decided to celebrate by making some turkey sausage. Searched all over for a recipe and then I stumbled on Grandfather's Pork and Turkey Sausage in Marianski's Polish Sausages, p. 260. Went through that book a countless number of times but never noticed this recipe before. I had 10lbs of turkey legs in the freezer, and ended up with exactly half that amount of nice lean red meat. (made an excellent broth out of the bones, gristle and sinew). Stripping the legs of meat was a bit time consuming but in the end well worth it. I added another 5lbs of fatty pork, spices exactly as in the recipe, smoked with cherry and the sausage is over the top! Will certainly be making it again.

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Redzed
That sausage looks assume!!!!!! What size grind plate did you use?

Basic grind, lean turkey and pork through 10mm, the fat once through 10mm and then through 4.5. The fat is nicely disguised in the mix, so you cant see it in the slices. The spice blend is definately a winner!

Zedzed
How about posting the recipe! I looked in my book and did not find that recipe so it must be in one of the others which I don't have. So please post!.
Thanks,
John

It is in "Polish Sausages" Authentic Recipes and Instructions. It is a smaller volume with a red cover.

Ross is correct its in Marianski et al book, p260.

http://www.amazon.com/Polish-Sausages-A ... 0982426720

If you don't have the book, I can give you my version of how I made this sausage, can't copy it for copyright reasons. I'm too old to go to jail.

Chris

Zedzed
I don't have that book yet, I am going to have to order it! If you don't mind I love your version and it would help me get started until I get the book.

And I don't want to get you put into jail but The sheriff (aka Chuckwagon ) might give you a lite sentence if you post the recipe with a disclaimer that all copy rights belong to Marisnski etc...
John

My version of Grandpa's Pork and Turkey sausage.

5 lbs of lean turkey leg meat
5 lbs pork butt and loin meat
1 lb back fat

Cure 1 2tsp.
Salt 40g.
yellow mustard seeds 1tbs
coriander 1tsp
Caraway 1.5 tsp
marjoram 1tsp
Garlic 2 cloves homegrown
dextrose 7g.
water 180ml

I deboned the turkey legs and selected the pork, cut into 2 inch chunks
and cured for 3 days. (the plan was for 2 days but something came up)

Ground the lean turkey and lean pork through the 10mm plate. Fat pork and back fat through the 10mm and then through the 4.5mm.

Mixed the rest of the spices with the water, mixed well and stuffed into 32mm hog casings. Dried at room temp with the help of a fan for a couple of hours and then in the preheated smoker for about an hour at 120-140F. Smoked with cherry for 2 hours, bringing up temp slowly until IT of 155.

Half of the sausage went into the fridge and half is drying at around 65F for a few days, much like the Kabanosy we made.

Taste is great, had guests over for Thanksgiving dinner yesterday and served the sausage as an appetizer. Ii was a big hit!

redzed,

Thanks for the recipe I am looking forward to making it.
John

The last batch of Grandpa's Pork and Turkey sausage that I made for Thanksgiving disappeared in lightning fashion so I made some more. Used the same recipe except I used bigger hog casings. Smoked with hickory. This sausage has become one of my favourites.

I find for boning turkey legs a pair of pliers is a very useful tool.

Canadian Thanksgiving is next weekend and many supermarkets have specials on turkeys. You will usually get about 50% meat when you bone out an entire turkey and maybe even as much as 60% if the bird is 20lbs or over. Makes economic sense to buy turkey. You can make fresh sausages with your favourite seasonings from turkey meat only, or my favourite, Grandfather's Turkey and Pork smoked sausage described above. I encourage you to try it. You will not be disappointed and it will be a hit with your guests at Thanksgiving. Even the drunken uncle will like it!

wow redzed i always wanted to try that recipe but never got to it. great job and looks fantastic you are always making professional suausage and other meats that look great. did you finish in the smoker or did you poach? piękne kielbasa Bravo!!!!! i have to try this recipe also did you add the turkey skin? I want to try the kielbasa gillowa recipe or the starapolsak in the marianski book as well

Finished by poaching. That way it is always evenly cooked and you don't have to worry about fat out. When you see turkeys on sale grab a couple and bone them out and make this sausage. It is fantastic! You can then roast the bones and carcass, add a seared onion, carrots, celery and make a delicious stock.

It's raining it's pouring! But the ole' man is not snoring! As a matter of fact he got up at 5 this morning to smoke 10kg of turkey and pork sausage, just in time for the Thanksgiving holiday in Canada. 4kg of turkey meat from whole bird, 3kg lean ham meat, 2.5kg of pork loin meat and 500g back fat.