Ground up 3 pounds skinless chicken breast and 3 pounds skin on chicken thighs and mixed with the Milwaukee brat seasoning and cure. Stuffed into 32/35 hog casings for a small batch of Milwaukee Chicken Ring Sausage.

[Linked Image from imagizer.imageshack.com]
-----

Few hours of smoke till achieve a good color.

[Linked Image from imagizer.imageshack.com]
-----

Just out of the smoker to cool, and then were vacuum packed and froze.

[Linked Image from imagizer.imageshack.com]
-----

Thawed out a package to try, cooked to 165º before serving. Very tasty, will definitely be making more!

[Linked Image from imagizer.imageshack.com]
-----

[Linked Image from imagizer.imageshack.com]

Thanks for looking!

Alcohol, Tobacco & Firearms should be a convenience store; not a government agency.