Smoked Turkey Sausage

Made with Dried Apples and Apricots

This is a recipe that I adapted from a low-fat breakfast sausage idea I found online a couple of years ago.

The starting point was a fresh sausage, but I wanted to add the distinctive flavor of wood smoke. I guess the only thing that really survives from the original recipe is the use of the turkey and the fruit, but my version is now a favorite at our house.

I have tried using fresh apples and apricots, and the sausage still turns out good, but I much prefer the more intense flavors imparted by the dried fruit called for here.


  • 5 lbs boned white and dark meat turkey (or chicken) with skin included.

  • 1 cup finely chopped fresh onion or 2 tablespoons onion powder (I much prefer the fresh).

  • 3/4 cup chopped dried apples

  • 1/2 cup chopped dried apricots

  • 1 tablespoon dried sage

  • 1 tablespoon kosher salt

  • 2 teaspoons ground black pepper

  • 1 teaspoon ground nutmeg

  • 1 teaspoon dried red pepper flakes

  • 1 teaspoon cure (Prague powder #1 or Instacure #1

  • 1 cup dry nonfat milk powder

  1. Cut the meat and skin into workable pieces and grind them through the medium plate on your meat grinder.
  2. Add the cure, spices, and milk powder to the ground meat and mix well by hand.
  3. Grind the sausage mixture one more time through the medium plate on your meat grinder.
  4. Stuff immediately into natural or collagen casings. As with most poultry sausage, I prefer 32 mm casings.
  5. Smoke the sausage in your meat smoker using a species of wood that produces a mild flavored smoke. I like to use apple wood.
    Click Here for Smoking Instructions.

As always when working with poultry, be sure to keep things very clean and watch for cross contamination.

I like to run everything that I can through the dishwasher during cleanup. That way I know things are sanitized.

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