Smoked Chicken and Apple Sausage:
Ingredients:
15 Lbs. Chicken Thighs (Boneless/Skinless)
5 Lbs. Pork Fat
3 Lbs Granny Smith Apple--- Shredded
60 Grams Dry Milk Powder
122 Grams Kosher Salt
24 Grams Coleman Mustard
42 Gram Smoked Paprika
20 Grams Onion Powder
75 Grams Sugar In The Raw
22 Grams Instacure #1
30 Grams Course Ground Black Pepper
3 Cups Magners Cider Beer
2 Bunches Chopped Parsley

Method of Preparation:
1.  Mix all spices and set aside
2. Soak apple wood chips for several hours to insure they are moist and ready for smoking.
3. Cut chicken into 1 to 2 inch strips—coat with spice mixture and chill.
4. With a course die, grind the meat, then the fat (separately) and set aside in cooler.
5. When ready to case sausage—combine all ingredients including the beer.  Mix until fully incorporated.
6. Pour mixture in to sausage stuffer and begin making your sausage.  
7. Refrigerate sausage
8. Set up smoker according to manufacturers instructions.
9.Smoke sausage for approx. 2-3 hours depending on desired taste. Make sure internal temperature of sausage is 165°.

House Kielbasa:
Ingredients:
5# Pork Butt
1# Pork Fat Back
36 Grams Kosher Salt
5 Grams Instacure #1
5 Grams Black Pepper
3 Grams Marjoram
10 Grams Sugar In The Raw
1 ½ C. Apple Beer
3 Oz Minced Garlic
15 Grams Dry Milk Powder
2 Bunches Chopped Parsley

Method of Preparation:
1. Mix all spices and set aside
2. Soak apple wood chips for several hours to insure they are moist and ready for smoking.
3. Cut pork into 1 to 2 inch strips—coat pork with spice mixture and chill.
4. With a course die, grind the meat, then the fat (separately) and set aside in cooler.
5. When ready to case sausage—combine all ingredients including the wine.  Mix until fully incorporated.
6. Pour mixture in to sausage stuffer and begin making your sausage.  
7. Refrigerate sausage
8. Set up smoker according to manufacturers instructions.
9. Smoke sausage for approx. 3-4 hours depending on desired taste. Make sure internal temperature of sausage is 165°.

Chophouse Andouille Sausage:
Ingredients:
20# Pork Butt
5# Pork Fat Back
5 Grams All Spice
20 Grams Coleman Mustard
50 Grams Cayenne Pepper
10 Grams Thyme
5 Grams Ground Cloves
28 Grams #1 Instacure
125 Grams Smoked Paprika
300 Grams Kosher Salt
8 Each Minced Fresno Peppers
6 Oz Minced Garlic
4 Bunched Chopped Parsley
3 Cups Red Wine

Method of Preparation:
1. Mix all spices and set aside
2. Soak apple wood chips for several hours to insure they are moist and ready for smoking.
3. Cut pork into 1 to 2 inch strips—coat pork with spice mixture and chill.
4. With a course die, grind the meat, then the fat (separately) and set aside in cooler.
5. When ready to case sausage—combine all ingredients including the wine.  Mix until fully incorporated.
6. Pour mixture in to sausage stuffer and begin making your sausage. 
7. Refrigerate sausage
8. Set up smoker according to manufacturers instructions.
9. Smoke sausage for approx. 3-4 hours depending on desired taste. Make sure internal temperature of sausage is 165°.

Chophouse Boudin Noir:
Ingredients:
½ Gallon Pork Blood
3 Lbs. Pork Butt
½ Lb. Pork Fat
2 Each Chopped Spanish Onion
2 Cups Cooked Steel Irish Oats
38 Grams Kosher Salt
6 Grams Instacure #1
6 Grams Ground Black Pepper
6 Grams Ground Bay Leaves
1 Bunch Chopped Parsley
30 Grams Sweet Paprika

Method of Preparation:
1. Cook chopped onions until tender. Add steel oats and deglaze with white wine. Add chicken stock and simmer until oats have absorbed all the liquid and tender.
2. Freeze pork fat
3. Mix all spices and set aside
4. Cut pork into 1 to 2 inch strips—coat pork with spice mixture and chill.
5. Chill everything: grinder parts, sausage stuffer parts, and especially the meat, fat, and blood. I put everything in the freezer for couple hours.
6. With a course die, grind the meat, then the fat (separately) and set aside in cooler.
7. In a large mixing bowl add all the meat and fat—mix with paddle on low until fully incorporated.
8. Slowly add the pork blood until “pancake-like” consistency. For a firm sausage add ½ the pork blood. When it is at the consistency you prefer put it in the cooler and clean up--- set up sausage stuffer.
9. Before stuffing casings set up a large pot of water for blanching. Heat to a constant temperature of 180 °
10. Pour mixture in to sausage stuffer and begin making your sausage.  Each link needs to be tied because it is very loose inside. 
11. Blanch each link in 180° water until temperature of sausage is 155° internal.
12. Shock sausage in ice water to stop cooking.