Poultry Sausage with Wild Garlic.

Poultry sausage. Made of turkey thighs and breasts. Without curing salt. Smoked with beech smoke and steamed. It is two-colored and despite the lack of pink color (because it lacks nitrites) it looks attractive.
The composition of spices with the predominance of wild garlic gives this sausage a great taste and aroma. It is a lean sausage with a small amount of fat, which is practically not visible in it. Its structure is not very moist, but thanks to this, it dries wonderfully, and after drying and vacuum packing, it will last for weeks or even months. Lighter for the stomach and healthier, because it is devoid of the addition of nitrite.
I encourage you to do it yourself.