Smoked Turkey Sausage Recipe - Homemade Turkey Sausage

ground turkey

🥗Healthier: ground chicken

💰Cheaper: pork

Ground chicken is lower in fat, while pork is often less expensive.

natural casings

🥗Healthier: collagen casings

💰Cheaper: no casing

Collagen casings are easier to handle, and no casing can reduce cost.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a similar flavor without the smoke.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup provides sweetness with a unique flavor.

Mix all ingredients except turkey and pork fat together in a bowl to prevent clumping of non-fat dry milk.

Cut turkey breast and pork fat into small cubes for grinding.

Grind turkey and pork fat together, alternating between the two.

Add 2 cups of ice to the grinder to help clear out any trapped meat.

Add seasoning mixture to the ground turkey and pork fat, ensuring even distribution.

Add 1/2 cup of water to achieve desired consistency, adding another 1/2 cup if needed.

Fry a small patty of the mixture to check seasoning.

Stuff the mixture into natural hog casings using a stuffing canister, ensuring no air pockets remain.

Twist sausages into 7-inch links and tie off the ends.

Prick air pockets in sausages before smoking.

Smoke sausages at 150°F for 2 hours, then increase temperature to 175°F for another 2 hours until internal temperature reaches 160°F.

Cool sausages in an ice bath after smoking.

Cook sausages at 275°F for 30 minutes to reach 165°F internal temperature.

Cooking Techniques

Equipment Needed

Spice Level: