Recipes · Polish · Breakfast
Turkey Breakfast Sausage
One serving has 140 kcal and 17 g protein, and at least a fifth of a woman's daily need of cobalamin (69%), niacin (35%), selenium (29%), zinc (26%), pyridoxine (26%) and phosphorus (21%). Ready in 460 minutes.
- Preparation: 20 min
- Cooking: 440 min
- Makes: 1 serving (120 g)
- Difficulty: Easy
- Diets: Low carb, Low-Fat Diet, Dairy-free, High protein
- Contains: beef, celery, gelatin, pork, poultry
Ingredients
- 75 g Turkey, retail parts, thigh, meat and skin, raw
- 8.8 g Onions, raw
- 31.3 g Soup, chicken broth, canned, condensed
- 1.3 g Gelatins, dry powder, unsweetened
- 0.3 g Spices, paprika
- 0.3 g Salt, table
- 0.6 g Tomato products, canned, puree, without salt added
- 1.9 g Beet juice
Method
- - n a medium-sized pot, add the turkey meat and onion. Cover with water and bring to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 15 minutes or until the turkey is fully cooked. - Drain the meat and onion, reserving the broth for later use.
- In a small bowl, dissolve the gelatin in 50ml of hot chicken broth. Stir well until the gelatin is fully dissolved. This will help bind the sausage mixture
- - In a blender or food processor, combine the cooked turkey, onion, dissolved gelatin, remaining chicken broth, paprika, salt, tomato paste, and beet juice. - Blend until smooth and well-mixed. The consistency should resemble a thick sausage mixture. If the mixture is too thick, you can add a little more broth to make blending easier.
- - Pour the mixture into a plastic bottle or container, and make sure to compact it tightly. This helps prevent air pockets. - Place the container in the refrigerator for at least 7 hours, or preferably overnight, to allow the sausage to set.
- After chilling, remove the sausage from the container. Slice it into your desired thickness and serve cold, or add it to salads or sandwiches.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 140 kcal | 7% |
| Carbohydrates | 1.3 g | |
| Water | 92.7 mL | |
| Fiber | 0.29 g | 1% |
| Protein | 17.3 g | 36% |
| Tryptophan | 0.17 g | |
| Threonine | 0.62 g | |
| Isoleucine | 0.51 g | |
| Leucine | 1.2 g | |
| Lysine | 1.5 g | |
| Methionine | 0.39 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.53 g | |
| Tyrosine | 0.47 g | |
| Valine | 0.56 g | |
| Histidine | 0.43 g | |
| Fat | 7.2 g | |
| Monounsaturated | 2.4 g | |
| Polyunsaturated | 1.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.7 g | |
| Saturated | 1.9 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 62.6 mg | |
| Calcium | 8.2 mg | 1% |
| Copper | 0.13 mg | 14% |
| Iron | 1.2 mg | 7% |
| Magnesium | 17.6 mg | 6% |
| Manganese | 0.07 mg | 4% |
| Phosphorus | 144 mg | 21% |
| Potassium | 260 mg | 6% |
| Selenium | 16.1 µg | 29% |
| Sodium | 370 mg | |
| Zinc | 2 mg | 26% |
| Thiamin (vitamin B1) | 0.05 mg | 5% |
| Riboflavin (vitamin B2) | 0.23 mg | 21% |
| Niacin (vitamin B3) | 5 mg | 35% |
| Pantothenic acid (vitamin B5) | 0.91 mg | 18% |
| Pyridoxine (vitamin B6) | 0.34 mg | 26% |
| Folate (vitamin B9) | 8.5 µg | 2% |
| Cobalamin (vitamin B12) | 1.7 µg | 69% |
| Choline | 56.8 mg | 13% |
| Vitamin A | 29.3 µg | 4% |
| Vitamin C | 0.84 mg | 1% |
| Vitamin D (D2 + D3) | 15.8 IU | 3% |
| Vitamin E | 0.22 mg | 1% |
| Vitamin K | 0.3 µg | 0% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.