Buffalo Chicken Sausage And Blue Cheese Slaw

bluetang · 12-11-2011, 05:27 PM

For the Snags and Slaw throw down, I went with buffalo chicken sausage and blue cheese slaw.

Boned out several pounds of thighs and added some cubed pork fat. I was looking for a 25% fat content.

I took all the chicken skin and hit it with salt, black pepper and cayenne. Grilled until crunchy, chopped them up and added that to the sausage mix.

I also added to the mix: salt, black pepper, white pepper, cayenne and garlic. I let that chill for several hours.

I twice ground the mix and added a mixture of Frank's extra hot sauce and butter, and stuffed into natural casings, and linked them up.

The slaw consisted of cabbage, carrots, celery, salt, black pepper, celery seeds, vinegar, mayo, buttermilk and blue cheese crumbled in. This stuff is good!

Cooked the snags indirect on Homey

Served up with some chips and more Frank's with melted butter. We're stoked with this one. The snags def had the classic buffalo chicken flavor and the blue cheese slaw was a killer accompaniment. It's a will do again thing

. Thanks for looking.

colonel00 · 12-11-2011, 05:31 PM

Looks good once again. I just noticed that you used buttermilk in your slaw. Care to share the recipe?

cowgirl · 12-11-2011, 05:32 PM

Dang that looks excellent Blue!!! I haven't checked out the competition but I hope you won! lol

dealm9 · 12-11-2011, 05:47 PM

all i want for christmas is...

Quote:

Originally Posted by bluetang

bluetang · 12-11-2011, 05:47 PM

Quote:

Originally Posted by colonel00

Looks good once again. I just noticed that you used buttermilk in your slaw. Care to share the recipe?

Thanks! Actually it was fairly impromptu. I didn't measure anything

.
Threw in some mayo and buttermilk and stirred, added a bit more buttermilk. Hit it with vinegar, salt, pepper, celery seed to taste, and then crumble in some blue cheese. I got to say, it really is good.

Quote:

Originally Posted by cowgirl

Dang that looks excellent Blue!!! I haven't checked out the competition but I hope you won! lol

Thanks! Yup, as always, the competition is tuff, tuff, tuff.

Skidder · 12-11-2011, 05:54 PM

Genius pure genius!! Why didn't I think of this. Oh I'm far from a genius.

Al Czervik · 12-11-2011, 06:14 PM

Excellent Snags and Slaw cook Blue! Top notch...

BillywannaQ · 12-11-2011, 06:53 PM

I'm speechless.

Cloudsmoker · 12-11-2011, 06:53 PM

Wow. It's posts like this that make this site fantastic.
Thanks, bud m

Garyclaw · 12-11-2011, 07:09 PM

Dang Blue!!

Chick skin in your sausage?!?! Over the top!! That's almost like....Cheatin'. Brilliant! That must have tasted awesome.

Kazion · 12-11-2011, 07:54 PM

Looks TASTY!

But makes me wonder just how far away from your inner circle I am, if I'm finding out about this AFTER the food is gone....

jsperk · 12-11-2011, 08:03 PM

Wow those look great.

bluetang · 12-11-2011, 09:03 PM

Quote:

Originally Posted by Kazion

Looks TASTY!

But makes me wonder just how far away from your inner circle I am, if I'm finding out about this AFTER the food is gone....

You know where I live there Bro

boogiesnap · 12-11-2011, 09:39 PM

Quote:

Originally Posted by bluetang

You know where I live there Bro

wish i knew where you lived.

boatnut · 12-11-2011, 09:44 PM

that looks awesome. if you ever get portions for slaw down, please post!

When I first delved into poultry sausages a few years ago, I stumbled across recipe for the buffalo chicken sausage. that stuff rocks!!!! Your's looks excellent! I like the way you crisped skin and added that in!

12-11-2011, 05:27 PM	#1
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Buffalo Chicken Sausage And Blue Cheese Slaw For the Snags and Slaw throw down, I went with buffalo chicken sausage and blue cheese slaw. Boned out several pounds of thighs and added some cubed pork fat. I was looking for a 25% fat content. I took all the chicken skin and hit it with salt, black pepper and cayenne. Grilled until crunchy, chopped them up and added that to the sausage mix. I also added to the mix: salt, black pepper, white pepper, cayenne and garlic. I let that chill for several hours. I twice ground the mix and added a mixture of Frank's extra hot sauce and butter, and stuffed into natural casings, and linked them up. The slaw consisted of cabbage, carrots, celery, salt, black pepper, celery seeds, vinegar, mayo, buttermilk and blue cheese crumbled in. This stuff is good! Cooked the snags indirect on Homey Served up with some chips and more Frank's with melted butter. We're stoked with this one. The snags def had the classic buffalo chicken flavor and the blue cheese slaw was a killer accompaniment. It's a will do again thing. Thanks for looking. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

12-11-2011, 05:31 PM	#2
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Looks good once again. I just noticed that you used buttermilk in your slaw. Care to share the recipe? __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

12-11-2011, 05:32 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Dang that looks excellent Blue!!! I haven't checked out the competition but I hope you won! lol __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-11-2011, 06:14 PM	#7
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Excellent Snags and Slaw cook Blue! Top notch... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

12-11-2011, 06:53 PM	#9
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	Wow. It's posts like this that make this site fantastic. Thanks, bud m __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

12-11-2011, 05:54 PM	#6
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Genius pure genius!! Why didn't I think of this. Oh I'm far from a genius.

12-11-2011, 06:53 PM	#8
BillywannaQ Full Fledged Farker Join Date: 02-08-08 Location: El Paso, Texas	I'm speechless.

12-11-2011, 07:09 PM	#10
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Dang Blue!! Chick skin in your sausage?!?! Over the top!! That's almost like....Cheatin'. Brilliant! That must have tasted awesome. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

12-11-2011, 07:54 PM	#11
Kazion Is lookin for wood to cook with. Join Date: 03-18-11 Location: SoFla	Looks TASTY! But makes me wonder just how far away from your inner circle I am, if I'm finding out about this AFTER the food is gone....

12-11-2011, 08:03 PM	#12
jsperk Babbling Farker Join Date: 09-27-08 Location: Pittsburgh PA	Wow those look great.

12-11-2011, 09:44 PM	#15
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	that looks awesome. if you ever get portions for slaw down, please post! When I first delved into poultry sausages a few years ago, I stumbled across recipe for the buffalo chicken sausage. that stuff rocks!!!! Your's looks excellent! I like the way you crisped skin and added that in! __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

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