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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 baking hens

  3. **stuffing**

  4. 1 cup green onions - chopped

  5. 1/2 cup bell peppers - chopped

  6. 1/2 cup parsley - chopped

  7. 1/2 cup celery - chopped

  8. dried bread or old toast

  9. 4 eggs - beaten

  10. 2 teaspoons Louisiana hot sauce

  11. 1 tablespoon Worcestershire sauce Worcestershire sauce

  12. 8 drops Peychaud's bitters

  13. 2 cups white wine - dry

  14. 1 cup water

  15. 1/2 teaspoon dried mint - crushed

  16. smoked sausage - sliced

  17. Italian sausage - sliced

  18. smoked or fresh oysters - optional

  19. **water container seasonings**

  20. 1 cup white wine - dry

  21. 1 onion - whole -- peeled

  22. 1 garlic clove - whole

  23. 1 tablespoon liquid smoke

  24. 1 teaspoon dried mint - crushed

  25. 6 drops Peychaud's bitters

  26. 2 tablespoons Worcestershire sauce Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine. Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the twins full. WATER PAN: Put smoker ingredients in the water pan. SMOKING: Light charcoal and let it burn down. Put soaked wood chips on briquettes. Place water pan in smoker and fill with water. Put twins on rack and smoke about 5 hours. From Justin Wilson's Gourmet and Gourmand Cookboo

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