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This colorful grilling sausage makes a nice change from pork sausages. For the best flavor and texture, we do not recommend freezing this sausage.
- 8 lbs roast turkey meat (mixed white and dark)
- 12 ounces turkey fat (from the roasted bird)
- 4 ounces heavy cream
- 10 ounces whole milk
- 2 1⁄2 ounces kosher salt or 2 1⁄2 ounces canning salt
- 1 tablespoon white pepper, ground
- 1⁄2 ounce cajun spices (Chef Paul's Magic blend)
- 12 ounces white breadcrumbs, fresh
- 1 ounce prague powder, measured accurately
- 10 ounces rich turkey stock
- 12 ounces bell peppers, diced, sauteed & cooled (mixed yellow, red and green)
- to taste hog casing (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 # l 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.
- SMOKING Preheat the smoker to 110 F (43 C). Hang the sausages on sticks to dry in the smoker with the dampers wide open for I hour.
- When the sausages are uniformly dry, increase the temperature every 15 minutes until it reaches 160 F (71 C).