Turkey Weisswurst (White German-Style Sausage With Lemon, Nutmeg, and Parsley) Recipe

Ingredients (13)

• 600 grams lean turkey meat (such as tenderloins or breast), trimmed of connective tissue, cut into 1/2-inch cubes
• 15 grams kosher salt
• 320 grams salted pork back fat
• 75 grams finely diced yellow onion
• 1/2 teaspoon grated lemon zest from 1 lemon
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon ground white pepper
• 1/4 cup finely chopped fresh parsley leaves
• 1/4 teaspoon grated nutmeg
• Hog casing, soaked and rinsed
• 30 grams crushed ice
• 2 tablespoons butter (if browning in skillet)
• Whole grain or sweet German mustard for serving