Turkey Sausages with Cranberry
Turkey provides a lot of protein, while a small amount of pork fat keeps the sausages juicier and more stable in texture. Cranberry sauce and Dijon mustard add a sweet-tart accent without heavy sides. The result is a brighter keto sausage with a more festive flavor.
Cut turkey thigh (700 g), turkey fillet (200 g), and pork fatback (100 g) into grinder-sized pieces. Dice onion (50 g) finely and grate garlic (8 g).
Grind the meat through a medium plate. Add cranberry sauce (90 g), Dijon mustard (20 g), table salt (14 g), egg (50 g), onion (50 g), and garlic (8 g).
Pour in water (50 g) and knead until the mixture becomes dense and sticky. Chill for 1 hour.
Mix again, stuff the natural casing (as needed), and form sausages about 18 cm long. Let them dry slightly for 15-20 minutes.
Grill over moderate heat for 10-12 minutes until fully cooked and nicely browned. Serve hot.
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