This recipe appears in:The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey Serious Entertaining: A Bavarian-Style Alpine Feast The Food Lab: How to Make Turkey Weisswurst (White German Sausage)
Note: A scale with gram measurements must be used for this recipe.
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- 600 grams lean turkey meat (such as tenderloins or breast), trimmed of connective tissue, cut into 1/2-inch cubes
- 15 grams kosher salt
- 320 grams salted pork back fat
- 75 grams finely diced yellow onion
- 1/2 teaspoon grated lemon zest from 1 lemon
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon ground white pepper
- 1/4 cup finely chopped fresh parsley leaves
- 1/4 teaspoon grated nutmeg
- Hog casing, soaked and rinsed
- 30 grams crushed ice
- 2 tablespoons butter (if browning in skillet)
- Whole grain or sweet German mustard for serving
Combine turkey and salt in a large bowl and toss until evenly coated. Transfer to an airtight container and refrigerate at least 1 night and up to 2 days. Meanwhile, bring a medium pot of water to a boil over high heat. Add salt pork and onion and cook until translucent, about 2 minutes. Drain, rinse under cold water, and place in freezer until ready to use.
Combine turkey, lemon zest, ginger, white pepper, parsley, and nutmeg in the bowl of a food processor. Process until a smooth paste is formed, about 30 seconds, stopping to check temperature and scrape down sides every 10 seconds. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing.
Add crushed ice to food processor and process until ice chunks are gone, about 30 seconds. With machine running, slowly add frozen fat and onions, stopping every 15 seconds to scrape down sides and check temperature. If mixture rises above 50°F, place entire work bowl of food processor in freezer for 10 minutes before continuing. Process until mixture is completely smooth. Cook a small amount of mixture in a skillet or in the microwave to taste for seasoning and adjust according to taste.
Fill pastry bag fitted with a smooth round tip or a sausage stuffer with mixture, being careful to incorporate as little air as possible. Feed hog casings over tip and tie off the end. Fill casings slowly and steadily, tying or twisting off links as you go if desired. Chill sausages at least 1 hour and up to overnight before cooking.
To cook, bring 2 quarts of water to a simmer in a medium pot and remove from heat. Add sausages, cover, and let cook for 20 minutes. Serve as-is with mustard, or place in freezer for 10 minutes. Remove sausages from freezer and melt butter in a large skillet over medium heat until foaming subsides. Add sausages and cook, turning occasionally, until golden brown on both sides, about 4 minutes. Serve with mustard.