By Patrick Wu
Hot smoked chicken and roast garlic sausage recipe
10 steps
Prep:1hCook:2h
A summer sausage in my humble opinion, delicious chicken thigh and sweet roasted garlic, delicately smoked to just the right temperature. This will take a few hours but it’s worth it. Try smoking with apple wood to keep the smokey flavour as light as possible.
Updated at: Sat, 09 Sep 2023 02:14:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
1
Low
Nutrition per serving
Calories504.2 kcal (25%)
Total Fat37.4 g (53%)
Carbs2.7 g (1%)
Sugars0.4 g (0%)
Protein38.6 g (77%)
Sodium545.3 mg (27%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Prepare roasted garlic ahead of time
Step 2
Place the fat in the freezer two hour ahead of time, the chicken and pork an hour ahead of time
Step 3
Soak about 1 meters of hog casings in warm water
Step 4
Cool the metal parts of your grinder and stuffer before use, if possible
Step 5
Remove the diced pork and chicken from the freezer when its got a frozen crust to it
Step 6
Grind all of the meat and the fat into a bowl. Keep the bowl chilled whilst you prepare the spices
Step 7
Mix all the spice mix ingredients, including the cure #1 together in a bowl.
Step 8
Add all of the ingredients, to the ground meat, and mix thoroughly, then chill in the fridge for 30 mins.
Step 9
Stuff the mixture into the hog casing, twisting off 6 inch sausages
Step 10
Hot smoke these sausages until the internal temperature reaches 74c
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