Louisiana Turkey Pepper Links

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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.”
10 pounds (4.5 kg)

Ingredients Nutrition

  • 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 12 ounces kosher salt or 2 12 ounces canning salt
  • 1 tablespoon white pepper, ground
  • 12 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)


  1. 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.
  2. (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.
  3. 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.
  4. Fold in the diced bell peppers and mix until the ingredients are uniformly blended.
  5. Pack into shallow pans, cover, and refrigerate for at least 1 1/2 hours.
  6. Stuff the prepared casings but not too tightly.
  7. Tie into 4 in.
  8. (10 cm) links.
  9. 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.
  10. When the sausages are uniformly dry, increase the temperature every 15 minutes until it reaches 160 F (71 C).

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