Homemade Turkey and Sage Sausage

Ingredients:

• 1 kg 250 g dark turkey meat (boneless, skinless thighs), cut into cubes
• 450 g pork fat, cut into cubes
• 1/2 cup chopped fresh sage
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh chives
• 1 tbsp freshly ground pepper
• A small pinch of nutmeg
• Finely grated zest of 1 orange
• Coarse salt
• 1/2 cup cold whole milk
• 1/2 cup white wine, chilled in the freezer
• 1 pork casing, 2.4 m long, soak in water for 30 minutes, then fill with fresh water and rinse thoroughly
• Crispy buns, for serving
• Hot table mustard, for serving
• Grilled red onions, for serving

Preparation:

1. Mix in a large bowl turkey meat, pork fat, sage, garlic, chives, pepper, nutmeg, orange zest, and 2 tablespoons salt. Cover with plastic wrap and refrigerate overnight.
2. 30 minutes before you begin preparing the minced meat, place all tools (including the meat grinder parts, the bowl of the stand mixer, the spatula attachment, and the parts of the sausage stuffer) in the freezer.
3. Fit a perforated disc with small holes into a meat grinder. Pass the meat through the grinder into a chilled mixer bowl. Cool for 30 minutes, then return the bowl to the mixer. Add the milk and wine to the ground meat and mix at medium speed until smooth.
4. Stuff the casing with the minced meat and refrigerate overnight.
5. Before cooking, pierce each sausage in several places. Cook the sausage at medium heat, turning, until the center reaches 150°F (65°C), 10-12 minutes.
6. Cut the sausages in half lengthwise, place on toasted buns, and sprinkle with fried onions. Serve with mustard.