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king ranch bbq sausage

Evan LeRoy’s Smoked King Ranch Sausage

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  • Author: Jess Pryles
  • Yield: 5 pounds 1x



4 pounds of chicken thighs, skin off

10 oz pork scraps

10 oz smoked cheddar

1 c crushed tortilla chips

1 oz kosher salt

1 tsp pink curing salt

3 tbsp cumin

1 tsbp Ancho chile powder

12 jalapenos, chopped

12 garlic cloves, chopped

4 tsp cream

4 tsp Lone Star or similar beer

4 tsp water

Natural hog sausage casings


  1. Cut chicken and pork scraps into chunks small enough to fit through your grinder.
  2. Combine the meat, then season with salt, pink salt, cumin and ancho and leave to marinate overnight.
  3. To the meat mixture add the jalapenos and garlic, and process the whole mix through a meat grinder.
  4. To the ground meat, add in cream, beer, water, cheese, and tortilla chips. Mix thoroughly.
  5. Using a sausage stuffer, case the sausage mix into several long strands. If you prefer, you can twist them into links. Because of the chunkiness of the ingredients, its easier to try for long spiralled sausages.
  6. Place in a smoker set between 225-250 degrees to cook until the internal temp reaches 165f, which will take about an hour. As this is chicken, it’s really important you reach that minimum safe temperature.
  7. Remove from pit, allow to cool slightly, cut and enjoy!


Note 1: LeRoy specifies “pork scraps” in his recipe, which are either trim from ribs or pieces of pork butt/collar.