Stir Fry Sauces

 

Chicken Sausage

Ingredients:

• 2 lbs ground chicken

• 6 slices bacon, cooked and crumbled

• 1 cup cheddar cheese, shredded

• 2–3 jalapeños, finely diced

• 3/4 cup cold water

• 2 tbsp seasoning salt

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp black pepper

• 1/2 tsp crushed red pepper flakes (optional)

Preparation:

1\. Place the ground chicken in a large chilled mixing bowl and keep it refrigerated while preparing the remaining ingredients.

2\. Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble into small pieces.

3\. Wash the jalapeños, remove the stems, and finely dice them. Remove the seeds for a milder flavor.

4\. Shred the cheddar cheese and refrigerate until ready to use. High-temperature cheddar is preferable for smoked sausage because it holds its shape better.

5\. In a small bowl, combine the seasoning salt, garlic powder, onion powder, black pepper, and optional crushed red pepper flakes.

6\. Sprinkle the seasoning mixture over the chilled ground chicken and pour in the cold water.

7\. Mix thoroughly for approximately 3–5 minutes until the meat becomes slightly sticky and the seasonings are evenly distributed.

8\. Add the cooked bacon, diced jalapeños, and shredded cheddar cheese to the seasoned chicken.

9\. Gently fold everything together until the bacon, cheese, and jalapeños are evenly distributed throughout the mixture.

10\. Cover the mixing bowl and refrigerate for approximately 30–60 minutes to keep the sausage mixture firm.

11\. Prepare food-safe sausage casings suitable for hot smoking according to the manufacturer's instructions.

12\. Fill the prepared casings with the chilled chicken mixture using a sausage stuffer, working slowly to prevent air pockets.

13\. Secure the ends with butcher's twine and shape the sausage into evenly sized logs.

14\. Refrigerate the stuffed sausages while preheating the smoker to 225°F (107°C).

15\. Add applewood, cherrywood, or hickory smoking wood for a delicious smoky flavor.

16\. Arrange the sausage logs on the smoker racks, leaving enough space between them for proper heat circulation.

17\. Insert a calibrated meat thermometer into the center of the thickest sausage.

18\. Hot-smoke the sausages at approximately 225°F (107°C) until they develop a golden-brown exterior and rich smoky aroma.

19\. Continue cooking until the center of every sausage reaches at least 165°F (74°C), the safe minimum internal temperature for ground chicken.

20\. Carefully remove the fully cooked sausages from the smoker and allow them to rest for approximately 5–10 minutes.

21\. For clean, evenly sized slices, refrigerate the sausages until completely chilled.

22\. Remove the casings if desired and slice the Bacon Jalapeño Cheddar Chicken Summer Sausage into thick rounds.

23\. Arrange the slices on a rustic serving board alongside crackers, cheddar cheese, pickles, and fresh jalapeños.

24\. Serve chilled as a charcuterie appetizer or gently reheat individual slices until hot.

25\. Refrigerate leftovers within 2 hours of cooking and store in airtight containers at 40°F (4°C) or below for up to 3–4 days.

26\. For longer storage, freeze the fully cooked sausage in freezer-safe packaging for up to 2–3 months for best quality.

27\. This recipe makes a fully cooked, refrigerated smoked chicken sausage, not a cured or shelf-stable summer sausage.

Safety note: The seasoning salt in this recipe is ordinary culinary salt, not curing salt. Use hot smoking, verify an internal temperature of 165°F (74°C), and keep the finished sausage refrigerated or frozen.

Classic Granny Square

 

Crochet Christmas Tree

 

Chrstmas Coaster

 

Crochet Dishcloth

HOW TO CROCHET THE FARMHOUSE  DISHCLOTH

Finished size: approximately 9 inches square

YOU WILL NEED

Worsted-weight 100% cotton yarn in a main color

A small amount of a contrasting color for the ridges

5 mm (H) crochet hook

Yarn needle

Scissors

ABBREVIATIONS

ch = chain

sc = single crochet

dc = double crochet

hdc = half double crochet

BLO = back loop only

sl st = slip stitch

st = stitch

FOUNDATION

With your MAIN COLOR, ch 33.

ROW 1

Sc in the second ch from the hook.

Dc in the next ch.

Repeat *sc in next ch, dc in next ch* across.

You should have 32 stitches.

ROWS 2–5

Ch 1 and turn.

Sc in the first st and dc in the next st.

Repeat *sc, dc* across.

This alternating sc and dc pattern creates the lemon peel texture.

CHANGE TO CONTRASTING COLOR

On the final dc of Row 5, stop before completing the last yarn-over.

Drop the main color, yarn over with the contrasting color, and pull it through the remaining loops to finish the stitch.

Your new color is now ready for Row 6.

ROW 6 — CONTRASTING COLOR

Ch 1 and turn.

Hdc in every stitch across.

ROW 7 — CONTRASTING COLOR

Ch 1 and turn.

Hdc in the BLO of every stitch across.

Working into the back loops creates the raised ridge.

On the final hdc of Row 7, change back to the MAIN COLOR the same way: stop before the final yarn-over, pick up the main color, and use it to finish the stitch.

ROWS 8–11 — MAIN COLOR

Ch 1 and turn.

Repeat the lemon peel pattern:

Sc in the first st, dc in the next st.

Repeat *sc, dc* across.

At the end of Row 11, change to the CONTRASTING COLOR on the final stitch.

ROWS 12–13 — CONTRASTING COLOR

Row 12: Hdc in every stitch across.

Row 13: Hdc in the BLO of every stitch across.

Change back to the MAIN COLOR on the final stitch of Row 13.

ROWS 14–17 — MAIN COLOR

Repeat the lemon peel pattern:

Sc in the first st, dc in the next st.

Repeat *sc, dc* across.

At the end of Row 17, change to the CONTRASTING COLOR.

ROWS 18–19 — CONTRASTING COLOR

Row 18: Hdc in every stitch across.

Row 19: Hdc in the BLO of every stitch across.

Change back to the MAIN COLOR on the final stitch of Row 19.

ROWS 20–23 — MAIN COLOR

Repeat the lemon peel pattern:

Sc in the first st, dc in the next st.

Repeat *sc, dc* across.

BORDER

Continue with the main color.

Ch 1 and work sc evenly around all four sides.

Work 3 sc into each corner so the dishcloth lies flat.

Join with a sl st to the first sc and fasten off.

Weave in all yarn ends securely.

A NOTE ABOUT THE COLOR CHANGES

Because the contrasting sections are several rows apart, I prefer cutting the contrasting yarn after each ridge section and weaving in the ends rather than carrying a long strand up the side.

If you prefer a one-color dishcloth, simply ignore the color-change directions and work the entire pattern in the same yarn.

OPTIONAL HANGING LOOP

Before fastening off the border, ch 10 and sl st back into the same corner.

Fasten off securely.

This pattern is especially pretty in sage green with cream ridges, dusty blue with ivory, or any two cotton colors that suit your kitchen.

Crochet Hair Scrunchie

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