Cut the red peppers into quarters and remove the stem and seeds

Lay the pieces flat with skin side up on a large sheet of aluminum foil set on a baking sheet

Press the peppers, if necessary, so they lay flat

Broil until the skin is blackened and bubbly

Remove from broiler, wrap in the foil and let stand 10 minutes or longer to steam

Peel off skin and let cool completely

Dice into 1/2- inch pieces. Add the turkey, roasted red pepper and remaining ingredients to the mixing bin and process until thoroughly blended

Using the #26 horn extrude the mixture into the casings and twist off into four-inch links

Poke several holes down the length of each sausage

Refrigerate and use within three to four days or freeze for later use.