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.