Preparation

• Debone the chicken and cut the meat in dices from about 5 cm.
• Put the diced chicken in the freezer for about 1 hour. This way the meat will be easier to process in the meat grinder.
• While freezing the chicken mix all spices and break up any clumps when they occur.
• Rinse the pork casings thoroughly to remove the salt and pull them over the top of your sausage filling tube.

Chicken Mince

• Grind the chicken meat twice with the 8mm. blade of your grinder.
• Mix all spices under the chicken mince and add 50 ml. Geuze under the mince by hand. Knead the chicken mince until it starts to feel slightly sticky.

Making the sausage

• Put the sausage tube on top of your stuffing machine and take about 10 cm. of the pork casings in your hand before you start to fill it. Don't knot the pork casings or you'll risk having air bubles in the sausage.
• Gently let the chicken mince slide into the pork guts while guiding the casing with your hand. At the desired length turn the sausage a couple of times to tie it up. Go on this way until all mince is gone.
• Let the Sausages dry for min. 1hr. in a cool place before you start smoking them.

On the BBQ

• Prepare your Smoker for an indirect session at medium heat. (150-180°C). At this temperature and by cooking them indirect the Smoked sausage will remain juicy.
• Smoke the sausages until you get an internal temperature from 72°C (this will take about 15 minutes).

Serve with a delicious tray of beans or a homemade haute dog. Some leftovers? No problem! You can freeze them afterwards!