This is a great generic bratwurst recipe, and wild turkey meat is a fine base for sausage. But wild turkey is as lean as meat gets, so fat is a critical factor.Be sure you adding enough to keep it from turning out dry or mealy. This is 2 to 1 lean to fat. If you are using just breast and no thigh, I’d maybe go 2 to 1 to 1 turkey / fatty pork butt / pork fatback.
Hover here for the “skinny” on fat…Tweaking sausage recipes is part of the game — but two ingredients are worthy of caution: salt and fat. Too much or too little of either can ruin things. When adjusting fat or salt in a proven recipe, it’s best to test with a small batch first to be sure you’re hitting your target. Even changing the type of fat can produce a large swing in the taste or texture of your sausage. This recipe includes eggs & dairy, which produce a nice firm texture when poached. You can skip poaching if preparing and serving right away. But proper poaching (to an internal temp of 152°F for at least 3 minutes) also pasteurizes the sausage, extending shelf life.
Game sausage recipes always include added fat, usually pork. They use words like “shoulder trimmings” or “butt” or just “fat”. The noble pig sports several types:
- FatBack: (a.k.a. back fat) The hard fat found on the back of the pig. With a high melting-point, it is exceptionally well suited for sausage. It sometimes comes skin-on, in which case be sure to remove the skin before weighing or grinding.
- Jowl fat: Prized by fancy artisanal sausage makers for it’s more creamy texture.
- Shoulder Butt: (a.k.a. Boston butt, shoulder) A roast heavily marbled with fat, excellent for sausage. “Pork Butt” or shoulder trimmings are the most common source of fat specified in game recipes. Keep in mind a whole butt is about 30% fat, 70% lean. “Pork Butt Trimmings” are much higher in fat percentage, up to 90% depending on who did the trimming. So there is a huge difference, and they are not interchangeable in a sausage recipe.
- Belly Fat: (a.k.a pork belly, where bacon comes from) A soft fat with a low melting point. Some sources consider it unsuited for sausage. Probably best not to use belly fat or bacon unless the recipe specifically calls for it, or you’re experimenting on purpose.
- Kidney Fat: (a.k.a. leaf lard) A hard intestinal fat concentrated around the kidneys. Some consider it a bit too hard for sausage, but it has the most neutral (least “porky”) flavor, makes the flakiest pastries and the best lard.