Roasted Turducken Sausage
Enjoy all the great flavors without all the fuss
Ingredients
- 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
Optional Ingredient
Instructions
- 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.