Mosaic Turkey and Chicken Sausages
A source of protein and healthy fats, this dish is low in carbohydrates and high in satiety, which helps maintain energy and fullness. The combination of turkey and chicken gives it a delicate flavor, while the cream adds a creamy texture, making it ideal for a keto diet.
Grind the chicken breast finely, adding part of the cold cream if needed.
Slice the turkey thigh thinly and dice the fat. Mix, flatten in a bag and partially freeze until breakable.
Add nitrite salt, table salt, spices, phosphate, egg and cream. Mix until sticky without warming the mince above 10-12 °C.
Refrigerate for 12 hours, then stuff into natural casings and twist into sausages.
Warm in the oven at 50-60 °C until the inside reaches 50 °C. Raise to 80 °C and cook with steam until 69-70 °C inside.
Cool. Overnight chilling improves texture, but the sausages are ready after reaching the safe internal temperature.
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