LOCATION: Recipes >> Preserving Meats >> Turkey Links
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Turkey Links
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Louisiana Turkey Pepper Links
Yield: 10 pounds (4.5 kg)
8 lb /3.6 kg roast turkey meat, mixed white and dark
12 oz /340 g turkey fat from the roasted bird
4 oz /118 ml heavy cream
10 oz /296 ml whole milk
2 1/2 oz /71 g kosher or canning salt
1 Tbsp /6 g ground white pepper
1/2 oz /14 g Cajun spices
12 oz /340 g fresh white bread crumbs
1 oz /28 g Prague powder # 1, measured accurately
10 oz /296 ml rich turkey stock
12 oz /340 g mixed yellow, red, green bell peppers, 1/8" /.32 cm dice, sauteed
hog casings 29-32 mm
Have the meat, fat, cream, and milk chilled to near the freezing
point, 32 F (0 C). Grind the turkey meat and fat through a 3/16
in. (0.5 cm) plate. Add the salt, pepper, Cajun spices, bread
crumbs, and Prague powder # 1 to the force-meat and mix lightly by
hand. Using a vertical cutting machine, mix and finely cut the
forcemeat for 4 minutes Alter- natively process by batches in a
food processor. Turn the forcemeat into a tub or mixing machine.
Mix in the milk, cream, and stock. Fold in the diced bell peppers
and mix until the ingredients are uniformly blended. Pack into
shallow pans, cover, and refrigerate for at least 1 1/2 hours.
Stuff the prepared casings but not too tightly. Tie into 4 in. (10
cm) links.
Preheat the smoker to 110 F (43 C). Hang the sausages on sticks to
dry in the smoker with the dampers wide open for 1 hour. When the
sausages are uniformly dry, increase the temperature every 15
minutes until it reaches 160 F (71 C).
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