Turkey, Cranberry & Gouda Sausage
Dameon Holmes
2026-03-31
Recipe provided by Matt Aquilna
Ingredients
840 Grams Turkey Mince | 160 Grams Fatty Pork Shoulder | 5 Grams Fresh Sage, Finely Chopped | 5 Grams Fresh Thyme | 8 Grams Kosher Salt | 4 Grams Black Pepper | 3 Grams Onion Powder | 2.5 Grams Ginger Powder | 2 Grams Cayenne Powder | 2 Grams Turmeric Powder | 2 Grams Cure #1 | 26 Grams Low-Fat Milk Powder | 100 ML Iced Water | 30 Grams Soaked Cranberries | 85 Grams Grated Gouda Cheese |
Instructions
1. Prepare the meat — If using pork shoulder, dice into small cubes and combine with the turkey mince. Keep the meat well chilled.
2. Mix seasoning — In a separate bowl, combine all dry seasonings and the milk powder until evenly blended.
3. Bind the mixture — Add the seasoning mix to the meat and mix thoroughly. Gradually pour in the very cold water while mixing until the sausage mixture becomes sticky and well bound.
4. Add inclusions — Gently fold through the soaked cranberries and grated gouda, ensuring even distribution without over mixing.
5. Stuff sausages — Fill into prepared sausage casings, forming links to your desired size.
6. Rest — Refrigerate sausages overnight to allow flavours to develop and the mixture to firm up.
7. Cook or store — Cook fresh or store chilled. Cook to an internal temperature of 74°C / 165°F before serving.