Anonymous Fri Oct 07 12:03:42 2005

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