Sunday, December 19, 2010

Buffalo Wing Chicken with Blue Cheese-Sausage! ;-)

Burke's Fine Meats Buffalo Wing sausages
  • 5 lbs boneless skinless chicken breast
  • 3 lbs boneless  chicken thighs
  • 2 lbs Applewood smoked bacon (Preferably from Burke's Fine Meats)
  • 1 cup melted butter
  • 4 Tbs brown sugar
  • 2 Tbs fresh marjoram(Or 1 Tbsp good fresh dried)
  • 1/4 cup balsamic vinegar
  • 1/2 tsp abscorbic acid
  • 2 cups Franks Hot sauce 
  • 1 cup Tapatio Hot sauce
  • 5 cloves Garlic, crushed
  • 4 Tbsp Tomato paste
  • 1 Tbs Hungarian sweet paprika
  • 2 Tbs Kosher salt
  • 2-4 oz Blue cheese depending on how much you like it
  • Hog casings (Larger 32-34mm ones... The collagen ones don't seem to like the butter)
    Semi freeze meats and grind through medium plate. Use a little ice with the bacon so it doesn't smear in the grinder. Mix in blue cheese. Refrigerate. Mix all other ingredients together. Pour over meat, mix well in meat mixer or with gloved hand.... KEEP COLD! Refrigerate for 12 hours. Stuff and link to 6". They grill pretty well, but tend to flame up from the butter. I usually simmer them on the side burner of the grill for 10 minutes, then finish them on the grill for marks and color. Serve them up with some nice potato flour or other soft rolls. They are also pretty good chopped up and tossed with some Penne pasta and some fresh Basil.  Good stuff.

    BTW: These are available for order if you want some... Email me for now... Working on setting up an online and brick-and-mortar store!

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