Cook Outdoors For The Holidays – Grilling and smoking can happen year ’round


Cooking outdoors isn’t just for the spring and summer seasons. These days, outdoor kitchens, grills, and smokers mean the only thing between you and that great, smokey, outdoor flavor during the winter season is a warm, comfy coat.

If you’re not quite ready to try preparing the centerpiece to a holiday meal outdoors, check out this sausage recipe submitted to Bradley Smoker by Lena Clayton.

Smoked Chicken And Sage Sausages


  • 2 lb. ground chicken breast
  • 1 small apple, minced
  • 1/4 cup fresh sage, finely chopped
  • 1/4 tsp ground allspice
  • 2 tsp salt
  • 1/2 tsp black pepper
  • Hog casing
  • Bradley Premium Bisquettes – Sage Bisquettes


  1. Combine together ground chicken and all spices
  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°F to 250°F
  6. Hang sausages and smoke with Sage Bisquettes until an internal temperature of 165°F is reached

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