INGREDIENTS

INSTRUCTIONS

Following manufacturers directions, light the smoker, cover, and allow
smoke to accumulate.
In a meat grinder or food processor, grind together the turkey and potatoes
until coarsly ground. Transfer to a mixing bowl, and add the remaining
ingredients, mixing thoroughly. Refrigerate until ready to use.
Two methods: Sausage Casings method Soak the sausage casings for 1 hr in a
small bowl with enough water to cover. Rinse the casings thoroughly to
remove excess salt. Running water through will indicate if there are any
holes in the casings. If there are, discard the casing. Place one end on a
sausage horn stuffer, taking care not to tear it, tie a knot in the other
end and stuff the casing with the turkey mixture. When stuffed, tie a knot
to enclose the open end. Place the sausage on the rack in the smoker and
smoke for 2 hours, turn and smoke another 2 hrs.
Aluminum foil method (if you can't find casings) Tear off 2 20 in pieces of
foil. Place half the mix lengthwise on each piece 3 in from the edge. Roll
tightly to form a log. Place on rack in smoker and smoke for 2 hrs, turning
every 20-30 min. Remove from smoker and carefully remove foil. Smoke
without foil an additional 2 hrs, turning every 20 min.
When done, you can either eat as is or refrigerate or freeze for later.
This comes from _Low Calorie Cajun Cooking_ by Enola Prudhomme
Converted by MM_Buster v2.0l.

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