Smoked Turkey Sausage
Smoked turkey sausage tastes great alone or in dishes like hash, soup, and stew. Of course, you can buy links and smoke them, but homemade is much better. Moreover, the process is easier than you think! These smoked turkey sausages are loaded with an array of fresh herbs and smoked with your choice of hickory, apple, or oak wood. Just prepare the casing, make the mixture, fill, and smoke!
Equipment
- Z Grills Smoker Grill
- Z Grills OAK Wood Pellets
- Large Bowl
- Sausage Filler/Stuffer with ¾-inch Funnel
Ingredients
- Hog casing
- 3 pounds ground turkey
- ½ arge white or yellow onion, grated
- 4 garlic cloves, grated
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 2 teaspoons chopped fresh rosemary
- 1 ½ teaspoons chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
- Soak the hog casing in a large bowl filled with cold water for 30 minutes to an hour.
- Meanwhile, combine the turkey, onion, garlic, herbs, salt, and pepper. Mix until well combined.
- Flush the soaked casing with more water.
- Slide a casing strand onto a ¾-inch-thick funnel and load the sausage filler with the turkey mixture.
- Pinch the casing between your thumb and forefinger as you fill the casing. Twist off to form the links. You can choose any link length you like, but ensure they are all the same length.
- Preheat your Z Grills (preferably with branded wood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
- Transfer the links to the grill grates (make sure the links do not touch), close the lid, and smoke for 2 hours.
- Flip and cook for 2 more hours or until the internal temperature is at least 165 degrees Fahrenheit.
- Remove the sausages from the grill and enjoy as desired.
Notes
Don’t use super lean ground turkey for smoked turkey sausage. Instead, aim for 80-85% leanness since fat is needed to make good sausage.
