Milk Sausages

Turkey breast, Cream 35% fat, Table salt, Paprika, Dried garlic, Natural casing

Slice: 10 min. Blend or grind: 10 min. Cooking: 15 min. Bake in the oven: 20 min. Bake in the oven: 25 min. Bake in the oven: 25 min. Chill in the refrigerator: 4 h.

Lightly freeze turkey breast (700 g), cut it into cubes, and place it into a blender bowl. Blend the meat, gradually adding heavy cream (180 g), until you get a smooth sticky mass. Then mix in table salt (12 g), paprika (3 g), and dried garlic (2 g).

Transfer the mixture into a piping bag or sausage stuffer and check its temperature: it should stay below 12°C. If the farce gets too warm, chill it briefly. Soak the sausage casing in salted water for 10 minutes and then fill it with the mixture, shaping the sausages.

Place the sausages into a preheated oven and begin the first heating stage at 60°C until the internal temperature reaches about 45°C. Then raise the oven to 80°C and continue until the sausages reach around 60°C inside.

For the final stage, place a tray of boiling water in the oven and keep cooking at 80°C until the internal temperature reaches 72°C. Cool the sausages immediately under cold water, pat them dry, and refrigerate until fully chilled. Serve cold or reheat gently before eating.