Smoked Chicken and Sage Sausage

chicken sausages on rack


2 Lb. ground chicken breast

1 Small apple, minced

¼ Cup fresh sage, finely chopped

¼ Tsp ground allspice

2 Tsp salt

½ Tsp black pepper

Hog casing

Bradley Flavor Bisquettes – Premium Sage or Apple


  1. Combine the ground chicken and all the spices together.
  2. Soak hog casing in cold fresh water for 30 minutes.
  3. Flush casing with water.
  4. Stuff casing and twist off links.
  5. Preheat smoker to 225-250°F.
  6. Hang sausages and smoke with Premium Sage Bisquettes (or Apple Flavor Bisquettes) until and internal temperature of 165°F is reached.

Recipe by: Lena Clayton