Turkey Sausages with Cheese and Basil
Turkey provides plenty of protein with moderate fat, while Emmental adds calcium, a firmer texture, and a distinct creamy nutty flavor. Basil freshens the meat base and brightens the profile without heavy sauces. These make practical keto sausages for the grill, suitable both for an ordinary dinner and for a picnic.
Cut turkey thigh (700 g) and turkey fillet (300 g) into pieces suitable for the grinder. Pass the meat through a 5 mm plate so the mince stays juicy yet fairly even.
Crush black pepper (1 g). Finely chop basil (15 g), and grate Emmental cheese (100 g) on a coarse grater. Combine them with table salt (13 g), dried garlic (10 g), allulose (6 g), and water (100 g).
Add the mixture to the mince and knead for 8-10 minutes until the texture turns dense and sticky. Chill the mince for 1 hour.
Mix the mince again, stuff the casing, and form sausages about 15 cm long. Let them dry briefly so the casing fits the mince more tightly.
Grill the sausages over moderate heat for 8-10 minutes, turning regularly. The turkey should reach at least 72°C inside, while the cheese should only soften lightly inside rather than leak out completely. Let the sausages rest for 2-3 minutes before serving.
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