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LOCATION: Recipes >> Preserving Meats >> Turkey Sausage 01

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Smoked Turkey Sausage

sausage casings
3 1/2 lbs boneless turkey breast
1/2 lb potatoes, peeled and quartered
1 tsp salt
1 tlb paprika
1 1/2 tsp ground red pepper
1 tsp ground white pepper
1 tsp granulated garlic
1/2 tsp ground sage
1/4 tsp ground nutmeg
2 tsps liquid smoke

Following manufacturers directions, light the smoker, cover, and
allow smoke to accumulate.

In a meat grinder or food processor, grind together the turkey and
potatoes until coarsly ground. Transfer to a mixing bowl, and add
the remaining ingredients, mixing thoroughly. Refrigerate until
ready to use.

Sausage Casings method: Soak the sausage casings for 1 hr in a
small bowl with enough water to cover. Rinse the casings thoroughly
to remove excess salt. Running water through will indicate if
there are any holes in the casings. If there are, discard the
casing. Place one end on a sausage horn stuffer, taking care not
to tear it, tie a knot in the other end and stuff the casing with
the turkey mixture. When stuffed, tie a knot to enclose the open
end. Place the sausage on the rack in the smoker and smoke for 2
hours, turn and smoke another 2 hrs.

Aluminum foil method (if you can't find casings): Tear off 2 20
in pieces of foil. Place half the mix lengthwise on each piece 3
in from the edge. Roll tightly to form a log. Place on rack in
smoker and smoke for 2 hrs, turning every 20-30 min. Remove from
smoker and carefully remove foil. Smoke without foil an additional
2 hrs, turning every 20 min.

When done, you can either eat as is or refrigerate or freeze for
later.

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