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Smoked Cornish Hens
Ingredients:
2 Baking hens
Stuffing
1 c Green onions, chopped
1/2 c Parsley, chopped
Dried bread or old toast
2 tb Spice Exchange Louisiana Red
Hot Sauce
8 Drops peychaud's bitters
1 c Water
Smoked sausage, sliced
Smoked or fresh oysters, optional
Italian sausage, sliced
1/2 c Bell peppers, chopped
1/2 c Celery, chopped
4 Eggs, beaten
1 tb Worcestershire sauce
2 c White wine, dry
1/2 ts Dried mint, crushed
Water Container Seasonings
1 c White wine, dry
1 Garlic clove, whole
1 t Dried mint, crushed
2 tb Worcestershire sauce
1 Onion, whole, peeled
1 tb Liquid smoke
6 Drops Peychaud's bitters
Directions:
For the stuffing: Mix dressing with vegetables, bread, eggs,
seasonings, and wine. Make 1/2 with smoked sausage and
1/2 with Italian sausage. Stuff the hens full.
For the Water Container: Put smoker ingredients in the water pan.
For the Smoking: Light charcoal and let it burn down. Put soaked
wood chips on briquets. Place water pan in smoker and fill
with water. Put hens on rack and smoke about 5 hours.
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