Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sausage
Amount Measure Ingredient -- Preparation Method
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-MICHAEL HATALA (RJHP21A)
Sausage casings
3 1/2 lb Boneless turkey breast
1/2 lb Potatoes -- peeled & quartered
1 t Salt
1 tb Paprika
1 1/2 ts Ground red pepper
1 t Ground white pepper
1 t Granulated garlic
1/2 ts Ground sage
1/4 ts Ground nutmeg
2 ts Liquid smoke
Following the manufacturer's directions, light the smoker, cover and
allow the heat and smoke to accumulate. In a meat grinder or food
processor, grind together the turkey and potatoes until coarsely
ground. Transfer to a mixing bowl and add the remaining ingredients,
mixing thoroughly. Refrigerate until ready to use. SAUSAGE-CASING
Soak the sausage casings for 1 hour in a small bowl with enough water
to cover. Rinse the casings thoroughly to remove the excess salt.
Running water through the casings will indicate if there are any
holes in the casing. Place one of the casings 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 the sausage and smoke for additional 2 hours.
