Spiced Turkey Sausage Recipe
Browse the Web's most trusted homemade sausage recipes, and let us show you how to make sausage the easy way using your meat and our Spiced Turkey Sausage Recipe. This spiced turkey roll makes a great sandwich hot or cold!
4 lbs turkey white/dark mix (1.8 kg)
1 lb turkey skin/fat (454 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp cayenne pepper (1.1 g)
3/4 tsp thyme powder (1.43 g)
1 tsp onion powder (3.6 g)
1 1/2 tsp garlic powder (4.65 g)
1 tbsp white pepper (8.1 g)
1 1/2 tbsp paprika (10.8 g)
1/4 cup corn syrup solids (54.4 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
2 1/2” (65mm) fibrous casing
1. Chill turkey to 34°F (1°C), grind one time through a 3/16” (5 mm) plate.
2. Combine ground turkey with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into fibrous casings cut into lengths to fit your smoker. Refrigerate overnight to cure.
4. Next day, hang chubs in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually raise (in half hour increments) smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until turkey chubs reach an internal temperature of 152°F (67°C)*.
7. Upon reaching 152°F (67°C), remove chubs, shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang spiced turkey rolls at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C).
*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).
*You may use soy-protein concentrate in place of non-fat dry milk.