Smoked Turkey Leg Sausage

Cuisine: American

Category: poultry

Servings: 6


1 pt. prepared brine
2 lb. turkey leg meat, 1/2-in. dice
1-1/2 lb. pork butt, 1/2-in. dice
6 oz. fatback, 1/2-in. dice
6 garlic cloves, roasted, chopped
pinch of nutmeg
2 tbsp. sage
1 tbsp. poultry seasoning
1 tbsp. salt
1 tbsp. pepper
pork casings, as needed


Place brine in glass dish; add turkey. Cover; refrigerate for 24 hours. Drain; place in bowl. Add remaining ingredients; combine. Grind through coarse die on meat grinder. Remove one-third of mixture; process in blender or food processor until smooth. Add to remaining mixture; combine. Pipe into pork casings, tying off at desired lengths. Hot smoke prior to service. TO SERVE Serve as accompaniment to roast turkey entree. NOTES Season: Year round Food cost: Low

Click Here To Return To The Recipe List

This Page Generated By:
Cookbook Wizard For Windows Recipe Software