Baked Turkey Liver Sausage
Turkey liver and turkey heart provide complete protein, iron, zinc and vitamin B12. Lard adds fats and helps the sausage stay juicy during baking.
Natural casing (as needed) should be soaked and rinsed in cold water. Turkey liver (500 g) and turkey heart (500 g) should be passed through a meat grinder, and lard (150 g) should be cut into small cubes.
Add dried garlic (3 g), pepper mix (3 g), paprika (2 g), nutmeg (1 g) and sea salt (to taste). Mix the mass well, then fill the casing with the mixture using a sausage-stuffing attachment.
Place the sausage in a baking dish, prick the casing with a toothpick and brush the surface with ghee (10 g). Bake at 180°C for about 40 minutes, until the sausage is fully cooked and lightly browned.
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