1/2 teaspoon cayenne pepper (adjust to your spice preference)
1/4 cup honey
2 tablespoons sriracha sauce (adjust to your spice preference)
Wood chips or chunks for smoking (hickory, apple, or cherry wood are great choices)
Aluminum foil
Preparation
In a small bowl, combine the paprika, salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper. Mix well to create your poultry rub.
Season the chicken both inside and out with olive oil, ensuring it’s well coated. Generously season the chicken with spice rub mixture. Be sure to season both the inside and outside of the bird.
If you’re using a charcoal smoker, light the charcoal and let it burn until it’s covered with white ash. If you’re using a gas or electric smoker, follow the manufacturer’s instructions to get it up to the desired temperature (usually around 225-250°F).
Soak your wood chips or chunks in water for at least 30 minutes. Drain them before adding them to the smoker. Place the wood chips or chunks in the smoker box or directly on the coals (if using a charcoal smoker).
Place the seasoned chicken on the smoker’s grate, breast side up. Close the smoker’s lid. Maintain a consistent temperature of around 225-250°F inside the smoker. This may require adjustments to the smoker’s vents or temperature controls.
In a small saucepan, combine honey and sriracha sauce. Heat over low heat, stirring continuously, until the mixture is well combined and heated through. Remove from heat.
Smoke the chicken until it reaches an internal temperature of 165°F. This usually takes around 2.5 to 4 hours, depending on the size of the chicken and the smoker temperature.
Once the chicken is done, carefully remove it from the smoker and let it rest for about 15 minutes. During the resting period, brush the honey sriracha glaze over the chicken to add a delicious finishing touch. Slice and serve the smoked chicken with extra glaze on the side.
Heat sausage patties according to skillet instructions, set aside keeping warm.
Combine one egg and 1 teaspoon of cream together in a small mixing bowl and whisk well.
Cook in a well-oiled skillet over medium heat, pushing the egg mixture in a thin layer around the skillet until cooked throughout.
With a spatula, fold the egg into layers and top with cheese. Repeat with remaining eggs.
Sandwich sausage with egg and cheese between toasted English muffins.
Strawberry French Toast & Sausage
Brioche bread slices soaked in a vanilla egg mixture and toasted golden with turkey sausage patties and served with strawberry butter, fresh strawberries and maple syrup.
Heat sausage patties according to skillet instructions, set aside and keep warm.
Combine eggs, cream, vanilla and honey in a mixing bowl.
Heat a well-oiled skillet over medium heat. Soak each bread slice in the mixture and toast in the skillet until golden brown on both sides. Repeat with remaining bread slices.
Combine the butter and jam together until well incorporated, refrigerate.
Serve the sausage with hot French toast, strawberry butter, maple syrup and strawberries.
Southwestern Sausage Bake
Red bell peppers with yellow onions mixed with pepperjack cheese, corn and black beans in fluffy eggs topped with pork sausage and baked golden in a tortilla crust. Served with pico de gallo.
Preheat oven at 400º Prepare a baking pie dish with parchment paper sprayed with cooking spray. Place the 5 tortillas around the edge of the dish and one in the middle.
Heat sausage patties according to skillet instructions, set aside and let cool.
Cook pepper, onion, corn and beans in the skillet for 3-5 minutes. Set aside and let cool.
Combine the eggs and cream in a mixing bowl and whisk well with cheese. Fold in the vegetables. Pour over the tortillas.
Place the sausage patties in a ring in the egg mixture.
Bake for 30-35 minutes. Serve with fresh pico de gallo.
Mediterranean Turkey Sausage Frittata Cups
Spinach, sun-dried tomatoes and feta cheese wiped in egg whites and topped with turkey sausage patties baked golden in muffin cups. Served with tzatziki sauce.
