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.


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Few hours of smoke till achieve a good color.


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


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


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Thanks for looking!

🤤

interesting

How you stuff ur casings?

With a sausage stuffer. For this project used a 5 pound LEM stuffer.

That looks good. Better than the turkey bacon the wife bought last week. I fried a pound of wrights thick cut bacon then fried the turkey facon in the grease the next morning and the wife said “see I told you, tastes just like real bacon”
🤣