Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 30F
- Keep your meat and grinder parts very cold while grinding
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat and seasonings till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Cook and enjoy
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Kitchen Knives
- Kitchen Boss Immersion Circulator
- Kitchen Boss Vacuum Sealer
- #12 Meat Grinder
- Non Fat Dry Milk Powder
- Meat Mixers
- Sausage Stuffers
- Custom Cutting Board (use discount code 2GUYS15 at check out for 15% off 😁)
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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Roasted Turducken Sausage
- 350 g turkey thigh meat
- 250 g chicken breast
- 200 g duck breast
- 200 g duck, chicken, or turkey skin
- 15 g kosher salt
- 6 g white pepper
- 10 g dark brown sugar
- 3 g roasted garlic powder
- 5 g onion powder
- 2 g fresh rosemary finely chopped
- 1 g fresh thyme finely chopped
- 30 g non fat dry milk
- 70 ml roasted turkey gravy you can sub with roasted turkey stock
- 1.5 cups cornbread dressing fold this in at the very end of the process
- Clean meat, cut into small strips or cubes and partially freeze. You want the temperature of the eat to be below 32f (0c)
- Grind your partially frozen turkey, duck, chicken, and skin on a medium plate (6mm). Rechill
- Mix the meat with all of the rest of the ingredients (except the cornbread dressing) until it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- gently fold in the corn bread dressing. Be sure to not over mix during this stage. You want pockets of dressing in your sausage
- Stuff into your sausage casings.
- Cook them sous vide at 145f (62.7c) for 3-4 hours (depending on the diameter of your sausage – cook 1 hour per inch)
- Once it's finished cooking, let the sausage rest for 5 minutes, slice and enjoy.
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