Sausage without casing - simple & super tasty

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but more expensive; vegetable oil is a cost-effective substitute.

Cut the meat into cubes or strips to fit your meat grinder.

Place the meat in the freezer for some time to get it nice and cold before grinding.

Grind the meat once or for a coarser grind, or grind it twice for a finer texture.

Add the spice mix (salt, pepper, mace, paprika) to the ground meat and mix well.

Ensure the mixture is well combined to avoid grumbling and achieve a nice snap in the final product.

Prepare a plastic board with some water to help remove the sausage later.

Use a sausage stuffer or a bottle to stuff the sausage mixture onto the board, cutting it to the desired length.

Poach the sausages in salted water at 75°C for about 25 minutes.

Fry or grill the sausages after poaching for a nice crust.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens