Put all the ingredients except for the baking soda and bone broth into a stand mixer with the dough hook attachment on. Mix the ingredients on low, just enough for the seasoning to be well-dispersed. Do not overmix (this should not take over 1-2 minutes).

Meanwhile, in a small bowl, whisk the baking soda into the broth until completely dissolved. Slowly pour the broth into the mixer while the dough hook is still mixing. Continue adding the broth until fully incorporated into the meat, then turn off the mixer.

At this stage, if you would like the best possible end product, you must cover your turkey sausage mix and then let it sit in the fridge for 12 hours.

Portion into 80-100g pieces, then shape into a cylinder measuring 8-10 cm. You should get 12-15 pieces. Grill or fry on medium-high heat until lightly charred on the outside and the internal temperature reaches 165F/74C. Take off the heat, let rest for 5 minutes, and then eat immediately, served with mustard, bread, and salad.