Go Back
+ servings
Print Recipe
5 from 5 votes

Turkey Hot Dog

A nice alternative to a pork hot dog
Prep Time2 hrs
Cook Time2 hrs
Total Time4 hrs



  • clean and rehydrate your sheep casings
  • Debone your turkey and remove the skin. Cut all of your turkey meat and turkey fat into small pieces and set in the freezer to chill. You want the temp 30f-32f
  • Grind your very chilled meat and fat separately First grind the meat on a 6mm plate then grind the fat twice on a 3mm plate. Be sure that you meat and fat are very cold (partially frozen) during this process and keep them separate. Have your meat in one bowl and your fat in a different bowl. Place back into the freezer to rechill. You want the temperature of the meat to be around 30f (-1c)
  • Place the chilled meat only in your food processor. Chop the meat for 60 seconds. Half way through add 1/3 of the ice cold liquid and the spices (not the milk powder) and continue chopping. TAKE THE TEMPERATURE THROUGH THIS PROCESS AND KEEP THE TEMPERATURE OF THE MEAT BELOW 44f (6.6c)
  • Open the food processor and scrape down the sides. Add another 1/3 of the ice cold liquid and continue chopping for another 60 seconds. The end result should be a smooth farce (batter).
  • Once your meat has been properly chopped add the fat, the rest of the ice, and the non fat milk powder and continue to chop on high for another 60-75 seconds. THE TEMPERATURE SHOULD NOT EXCEED 55f (12.7c) during this last step. Once you achieve a smooth paste again and everything is homogenous you are finished.
  • Stuff your mince meat into the sheep casings and link.
  • Place the sausages in a vacuum sealed bag and sous vide at 145f (62.7c) for 2 hours alternatively you could poach them in 175f (79.4c) water bath for 20 minutes
  • Once cooked, cool the sausages down in an ice bath.. To eat simply heat back up by grilling, deep frying, or poaching. Enjoy