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1 pt. prepared brine
2 lb. turkey leg meat, 1/2-in. dice
1-1/2 lb. pork butt, 1/2-in. dice
6 oz. fatback, 1/2-in. dice
6 garlic cloves, roasted, chopped
pinch of nutmeg
2 tbsp. sage
1 tbsp. poultry seasoning
1 tbsp. salt
1 tbsp. pepper
pork casings, as needed
Place brine in glass dish; add turkey. Cover; refrigerate for 24 hours. Drain; place in bowl. Add remaining ingredients; combine. Grind through coarse die on meat grinder. Remove one-third of mixture; process in blender or food processor until smooth. Add to remaining mixture; combine. Pipe into pork casings, tying off at desired lengths. Hot smoke prior to service.
TO SERVE
Serve as accompaniment to roast turkey entree.
NOTES
Season: Year round
Food cost: Low
2 lb. turkey leg meat, 1/2-in. dice
1-1/2 lb. pork butt, 1/2-in. dice
6 oz. fatback, 1/2-in. dice
6 garlic cloves, roasted, chopped
pinch of nutmeg
2 tbsp. sage
1 tbsp. poultry seasoning
1 tbsp. salt
1 tbsp. pepper
pork casings, as needed
Place brine in glass dish; add turkey. Cover; refrigerate for 24 hours. Drain; place in bowl. Add remaining ingredients; combine. Grind through coarse die on meat grinder. Remove one-third of mixture; process in blender or food processor until smooth. Add to remaining mixture; combine. Pipe into pork casings, tying off at desired lengths. Hot smoke prior to service.
TO SERVE
Serve as accompaniment to roast turkey entree.
NOTES
Season: Year round
Food cost: Low