Louisiana Turkey Pepper Links Recipe

Name: Louisiana Turkey Pepper Links
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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).
2
Grind the turkey meat and fat through a 3/16 in.
3
(0.5 cm) plate.
4
Add the salt, pepper, Cajun spices, bread crumbs, and Prague powder # l to the force-meat and mix lightly by hand.
5
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.
6
Mix in the milk, cream, and stock.
7
Fold in the diced bell peppers and mix until the ingredients are uniformly blended.
8
Pack into shallow pans, cover, and refrigerate for at least 1 1/2 hours.
9
Stuff the prepared casings but not too tightly.
10
Tie into 4 in.
11
(10 cm) links.
12
SMOKING Preheat the smoker to 110 F (43 C).
13
Hang the sausages on sticks to dry in the smoker with the dampers wide open for I hour.
14
When the sausages are uniformly dry, increase the temperature every 15 minutes until it reaches 160 F (71 C).

2514

kcal

Calories

Fat

Carbs

323

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Louisiana Turkey Pepper Links falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Turkey Pepper Links

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