Smoked turkey sausage

Yield: 1 servings

Measure Ingredient
Sausage casings
3½ pounds Boneless turkey breast
½ pounds Potatoes; peeled and
; quartered
1 teaspoon Salt
1 Tlb paprika
1½ teaspoon Ground red pepper
1 teaspoon Ground white pepper
1 teaspoon Granulated garlic
½ teaspoon Ground sage
¼ teaspoon Ground nutmeg
2 teaspoons 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.

Two methods: 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.

This comes from _Low Calorie Cajun Cooking_ by Enola Prudhomme Converted by MM_Buster v2.0l.

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