Thanksgiving Sausage (Turkey & Cranberry Smoked Sausage)

Yield: 230 oz (6.52 kg)

Ingredients

• Meats:

  • 26 oz (737 g) Ham, finely diced
  • 155 oz (4.39 kg) Turkey, ground
  • 49 oz (1.39 kg) Pork Fat, finely ground or cubed

• Seasonings:

  • 130.4 g (2%) Kosher Salt
  • 16.3 g (0.25%) Pink Curing Salt
  • 260.8 g (4%) Milk Powder
  • 45.64 g (0.7%) Garlic Powder
  • 26.08 g (0.4%) Black Pepper, ground
  • 13.04 g (0.2%) Red Pepper Flakes
  • 19.56 g (0.3%) Mustard Powder
  • 13.04 g (0.2%) Ground Sage
  • 13.04 g (0.2%) Poultry Seasoning
  • 13.04 g (0.2%) Paprika

• Vegetables:

  • 1 large White Onion, sautéed in chicken broth until soft

• Add-ins:

  • 521.6 g (8%) Dried Stuffing (breadcrumbs or croutons)
  • 456.4 g (7%) Dried Cranberries

Instructions

1. Prepare the Meat:

   • Grind the turkey and pork fat together until evenly mixed. Finely dice or grind the ham.
   • Combine the meats in a large mixing bowl.

2. Add Seasonings:

   • In a separate bowl, mix kosher salt, pink salt, milk powder, garlic powder, black pepper, red pepper flakes, mustard powder, sage, poultry seasoning, and paprika. Sprinkle the seasoning mix over the meat mixture.

3. Incorporate Add-ins:

   • Sauté the white onion in chicken broth until soft. Let it cool and then add it to the meat mixture.
   • Fold in the dried stuffing and dried cranberries, ensuring even distribution.

4. Mix Thoroughly:

   • Using clean hands or a stand mixer with a paddle attachment, mix the meat, seasonings, and add-ins until evenly combined.

5. Form and Cook:

   • Stuff the mixture into natural casings for sausages or shape into patties. Cook immediately or freeze for later use.
   • Alternatively, the mixture can be used as a stuffing for poultry or cooked in a loaf pan.

6. Cook Safely:

   • If cooking, ensure the internal temperature reaches 165°F (74°C) to ensure safety.