Turkey Sausages

Sausages are one of my favourite things, so not being able to eat them or any pork products on my low histamine diet has been really challenging. One day, I had the idea of trying turkey sausages instead. Some supermarkets do sell them, but most have other ingredients that I can’t eat like onion, garlic, or the dreaded ‘flavouring’.

So, I decided to try to make my own with some turkey mince. After a few goes, I’ve managed to make them really tasty and moist. I’ve got a little technique I use to make sure the ends aren’t too pointy that I’ll explain below. As you’ll see though, you shouldn’t worry too much about getting them absolutely perfectly shaped, it’s all about the flavour.

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How to shape the sausages:

Alex holds a sausage shaped patty in her left hand over the bowl.
Shape the patty
Alex pushes the end of the sauage in.
Poke in the end
Alex squashes the end of the sausage into her right hand using her left.
Squash the bottom
A bowl with four cooked sausages and broccoli in.

Ingredients

(makes eight sausages)

  • 150g turkey mince
  • salt
  • pepper
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 2 tbsp nutritional yeast (optional)
  • 2 tbsp breadcrumbs
  • 1 tbsp neutral oil (whatever you prefer to cook with)
  • 100ml chicken/veg stock

Method

  1. Place the mince, salt, pepper, oregano, thyme, breadcrumbs and nutritional yeast into a medium sized bowl.
  2. Scrunch everything together, making sure everything is easily distributed through the mix.
  3. If still a little wet, add a little more nutritional yeast and breadcrumbs until the mixture becomes firmer and shapeable.
  4. Shape the mix into eight sausage shapes. To do this, take 1/6 of the mixture and roll it together. To make the ends, hold the sausage in one hand and poke with one finger to push in the point, then smooth over. Repeat with the other side. The mix will feel a little grainy, but this is right.
  5. Heat a medium non-stick frying pan on a medium heat. Add a tablespoon of oil and brown sausages on all sides.
  6. Once browned all over, tip in stock and place a lid over the top to finish the cooking by steaming for 6 minutes.
  7. Take the lid off to let the liquid evaporate.
Eight uncooked sausages arranged in a circle on a white plate.
Sausages ready for the pan

Tips

  • If you don’t have a lid that covers your frying pan, you can make one from tin foil.
  • If you can’t find nutritional yeast, you can use more breadcrumbs instead. You can find it in some supermarkets, health food shops or online.
  • While I’m steaming the sausages, I like to also cook some veg in the pan- here you can see I did some broccoli. If you’d like to do this, add 50 ml more water and steam with the sausages.
  • To make a sauce, you can make a slurry of 1 tsp cornflour and 4tsp cold water, then add it to the sausages (and veg) at step 7.
  • The sausages keep well in the fridge for a couple of days.

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