2 1/4 lb (1 kg) turkey legs and breasts, skinned and boned
7 oz (200 g) ham
4 oz (110 g) stale bread, without crusts
scant 1/2 (us) cup (100 ml) milk, warmed
4 oz (110 g) Gruyere cheese, grated
salt and freshly ground pepper
a little fresh nutmeg, grated
2 eggs
1 onion
1 clove
1 carrot
1 celery stalk
2 chicken stock cubes
7 oz (200 g) ham
4 oz (110 g) stale bread, without crusts
scant 1/2 (us) cup (100 ml) milk, warmed
4 oz (110 g) Gruyere cheese, grated
salt and freshly ground pepper
a little fresh nutmeg, grated
2 eggs
1 onion
1 clove
1 carrot
1 celery stalk
2 chicken stock cubes
method
1. Coarsely chop the turkey meat and finely chop the ham (alternatively chop in a food processor).
2. Soak the bread in the milk and then mash it.
3. Place turkey, ham, bread and cheese in a mixing bowl and season with salt and pepper and grated nutmeg.
4. Add the eggs and mix well.
5. Roll the mixture into a large sausage shape.
6. Spike the onion with the clove.
7. Bring 3 1/2 pt (2 litre) of water to the boil in a large saucepan and add the vegetables and stock cubes.
8. Roll up the turkey sausage in a clean cloth, securing the ends with string.
9. Place the roll into the saucepan containing the vegetables and stock and cook over low heat for 1 1/4 hours.
10. Remove the sausage from the pan, leave to cool then remove the cloth and string.
11. Cut into thick slices to serve.
2. Soak the bread in the milk and then mash it.
3. Place turkey, ham, bread and cheese in a mixing bowl and season with salt and pepper and grated nutmeg.
4. Add the eggs and mix well.
5. Roll the mixture into a large sausage shape.
6. Spike the onion with the clove.
7. Bring 3 1/2 pt (2 litre) of water to the boil in a large saucepan and add the vegetables and stock cubes.
8. Roll up the turkey sausage in a clean cloth, securing the ends with string.
9. Place the roll into the saucepan containing the vegetables and stock and cook over low heat for 1 1/4 hours.
10. Remove the sausage from the pan, leave to cool then remove the cloth and string.
11. Cut into thick slices to serve.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
