Turkey meat course ground 1000 g
Liquid flavor additives:
Turkey broth 500 mL reduced to 200 mL
Veggmite or Marmite 4.5 g (1/2 t) added to stock while reducing
Soy sauce 9.2 g (2 t) added to stock while reducing
Solid texture additives:
Eggplant ~ 500 g (2 small) roast dry at 400 F for 40 minutes, pulp removed and chopped ~ 200 g
White mushrooms 450 g (1 #) roast dry at 400 F for 60 minutes
then chopped fine in food processor
Swiss cheese slices 86 g (4 slices) cubed small (< 0.5 cm)
Spice additives:
Kosher salt 20 g (1 T)
Black pepper course grind 3.6 g (2 t)
White pepper fine grind 3 g (1 t)
Rubbed sage 3.5 g (1 T)
Thyme 1.5 g (1 t)
Mustard powder 3 g (1 t)
(spoon measures approximate)
First start with the turkey broth – two legs browned, then add onion, carrot and water should yield 1.5 L of broth after a 4 hour simmer
If anyone doubts the global economy –
Eggplant pulp and Swiss cheese. The cheese adds 320 calories and 8 g saturated fat but also a lot of flavor and the turkey has no visible fat.
Flavor team –
Turkey breast meat -
Mixed, loose but cohesive -
Cut sausage -
This sausage is based on this post:
http://aht.seriouseats.com/archives/200 ... -suck.html
I added in spices that I thought would help the turkey and Swiss cheese to take the place
of other fat. It does form small pockets of melted cheese, which are easy to like.
The sausage does not taste so much of turkey as it does of “meat”. The texture additives
do not intrude on the taste but do break up the tight texture of poultry sausage.
The sausage is low in calories and fat by my analysis (standards). The extra turkey broth
could be used to make a turkey soup (maybe
including turkey sausage).
