Sweet Garlic & Pepper Chicken Sausage Kind of!!

[mrh]

After reading luvforsmokes post about his chicken sausage, I made a version of his recipe. Only used 2 lbs of chiken thighs and used 3 lbs of pork. Also used fresh basil and some fresh frozen green peppers otherwise it was his recipe. I stuffed in casings (the 2 long ones in the Bradley. The rest are deer salami) So here are the pics before they are done in the smoker and after done the chix/pork one sliced. It is good!

Mark

 

[scpatterson]

Man that looks good....Nice looking shop as well

 

[mossymo]

MRH
Looks very good !!!

What is the unit you have wired in on top of your Bradley?

 

[DanMcG]

That looks real good MRH.

 

[mballi3011]

Now thats some good looking sausage and salami too. That chicken sausage looks awful red but it's the pork. I like the cheese and jalapeno and the fresh herbs in the sausage. Great job Mark

What temp were you smoking the sausage at???

 

[beer-b-q]

Great Looking Sausage...

 

[alx]

Very impressive job.....

 

[mrh]

MossyMo,

It is a PID controller I put together. It hooks to a thermocouple and controls the temperature of the smoker. It works very well and usually holds the temp within +/- a couple degrees of what is set once it is up to temp.

Mark

 

[forluvofsmoke]

WOW!!! What a guy misses when he's gone a couple days......

That does look mighty tasty! Glad you like it, Mark!

It sure is a great way to use up chicken.

Keep that grinder, stuffer & smoker happy!

Eric