Reduced Fat Smoked Summer Sausage

Note! We developed this recipe for those who wanted smoked sausage, but need to reduce their fat intake. Although a bit softer than our traditional smoked sausages, and the texture a bit smoother, it tastes great. We used ground turkey, and some ground pork sausage to add fat which is needed to help bind the sausage together. Use higher smoking temperatures, never less than 160F to ensure proper cooking.

Ingredients
3 1/2 lbs ground turkey
1 1/2 lbs ground pork sausage
5 tsp (rounded) curing salt (see note below)
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 1/2 Tblsp whole black pepper
2 Tblsp whole mustard seed
2 Tblsp brown sugar
4 Tblsp dry red wine

Mix all ingredients thoroughly then cover and chill 24 hours or more.

Divide into four portions. Roll portions into 2 1/3" - 3" diameter rolls and wrap with inexpensive large hole nylon net. Tie ends securely with string (net may be omitted - but, rolls flatten out while smoking).

Place in smoker and smoke for 6 - 8 hours. Make sure smoker temperature was at least 160F for a couple of hours. Remove from smoker and dry thoroughly with a paper towel. Wrap in foil and refrigerate up to three weeks or freeze up to six months.

NOTE! Use only tender quick or prepared curing salt. Regular salt does not have the flavors, taste or nitrates added for the quick cure and binding of meat required to make this recipe successful. You can purchase prepared curing salts at the grocery store.