• Gary Corcoran

Smoked Chicken and Roasted Garlic Sausages

These sausages are sooo good. Once you make them, they will become a regular in your household. I have a little pork mixed in with the chicken thighs. However, if pork is not a part of your diet, just replace it with more chicken thighs. Don’t be afraid to increase the amount of roasted garlic too if you are a garlic fiend. I like to stuff the sausage into hog casing. However, you can use collagen casings if you wish.

Smoked Chicken and Roasted Garlic Sausages

Yields: about 20 six-inch sausages

Preheat oven: 350 degrees


3 lb. of boneless skinless chicken thighs, diced

2 lb. of pork shoulder, diced

Drizzle olive oil

2 heads garlic, oven roasted

1 T dried thyme (1 T)

55 g fine sea salt (2 T)

6 g pink curing salt* (1 t)

10 g fresh ground black pepper (1 T)

1 g cayenne powder (¼ t)

¼ cup olive oil

4 large onions, peeled and chopped

10 feet of hog casing, washed and soaked in cold water for about 30 minutes

Peel away most of the papery outer layers from the garlic. Cut a little slice off the top of each head of garlic to expose the cloves. Lay out a piece of foil wrap large enough to wrap the garlic. Lay garlic on foil wrap and drizzle with a little olive oil. Wrap to close foil and bake for about an hour till soft.

Remove from oven and let cool a little. Remove cloves from the head and squeeze the cloves from the bottom to remove the garlic. Set aside the garlic to process with the onions.

Meanwhile, heat oil on medium heat and sauté onions for 20 - 25 minutes till caramelized. Add caramelized onion along with the roasted garlic to a food processor and pulverize till smooth. Add a few tablespoons of white wine if necessary to achieve a smooth consistency.

Remove from food processor to a small bowl and place in refrigerator to cool.

Grind your chicken thighs and pork shoulder using the medium die of your meat grinder into a large bowl. Add your caramelized onion and garlic mixture, your thyme, both salts, black pepper and cayenne powder. Mix everything together until well mixed.

If you don’t have a meat grinder, chop your meats in a food processor.

Fry a little piece of your sausage to check for seasoning. Adjust if necessary.

Stuff the sausage into your casings. Twist at 6-inch intervals. Twist every other sausage in the opposite direction.

Now it’s time to smoke your sausages. Keep your sausages linked together to smoke.

You can either use your smoker or your BBQ. Smoke for about an hour or two till cooked. Preheat smoker or BBQ to about 200 degrees F. If you don’t have a smoking unit, no worries. Take a chunk of hardwood, wrap in foil, remove the grill and put directly on burner of your BBQ. Poke a bunch of holes in the top of the foil to let the smoke escape. Turn burner to high. Turn off most of your remaining burners.

When smoke appears, reduce heat to about medium under the chunk of wood. Place your sausages on the smoker or, using indirect heat on the BBQ, to smoke for about 2 hours. Check sausages occasionally and move about to ensure even smoking.

Check internal temperature of the sausages at the one-hour mark. You are looking for an internal temperature of 160 degrees F. When reached, remove from BBQ or smoker and enjoy.

Note: For leftovers, reheat your sausages using medium heat on the BBQ or just pop them in a 300 degree F oven for 15 minutes.

*Curing salt is important in the curing of meat. Most importantly, it prevents bacteria from growing, most notably botulism. It is a mixture of salt (93.75%) and sodium nitrite (6.25%). It’s what gives ham or bacon its red colour and distinctive taste. Do not try to cure meat without it.

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