Turkey Sausages with Tomatoes, Olives, and Nuts for Sous Vide
Turkey gives these sausages a clean, protein-rich base, while sun-dried tomatoes, olives, and nuts make the flavor more vivid without bread or starch. It is a practical keto prep you can cook ahead and later just warm through or lightly smoke.
Prepare a cold turkey mixture (380 g) with nitrite salt (4.5 g). Chop the sun-dried tomatoes (5 g), olives (5 g), walnuts (5 g), and pumpkin seeds (5 g), then fold them into the meat.
Briefly moisten the collagen casing (4 g), fill it firmly but not too tightly, and tie the ends. Chill the sausages for about 3 hours so the filling settles.
Cook the sausages sous vide at 58 °C for 2 hours, chill quickly, and refrigerate them overnight. Before serving, warm them gently, smoke lightly, or finish them quickly on the grill.
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