Flavorful BBQ Twist: Smoked Alabama White Sauce Chicken Sausages
Inspired by a photo I saw on Facebook from a restaurant in Texas, here is my attempt at Alabama White Sauce Chicken Sausage!
Things to know:
What meat goes best with Alabama white sauce?
Grilled or Smoked Chicken, a Pulled Pork Sandwich, Grilled Veggies, use as a Base for Coleslaw, Grilled Corn on the Cob, or use as a Dipping Sauce for Everything!
What is Alabama style white sauce?
Alabama white sauce is a tangy, creamy, mayonnaise-based barbecue sauce originating from Northern Alabama, known for its unique combination of mayonnaise, vinegar (like apple cider), lemon juice, black pepper, and spices, creating a zesty alternative to tomato-based sauces, traditionally used for smoked or grilled chicken to add moisture and flavor.
What makes Alabama white sauce unique?
Despite its similar base, this sauce differs from other mayo-based Southern sauces like remoulade, comeback sauce, or even ranch is the vinegar content, which cuts through the fattiness of the mayo.
What part of the chicken is used to make sausage?
Chicken thighs with their skin are ideal for sausage-making, as the meat is rich, flavorful, and remains tender and moist. The skin provides enough fat for the links to cook up and eat like regular pork sausage. Cubing the chicken and then tossing it with flavorings ensures the sausage is evenly seasoned.
What are common chicken sausage mistakes?
Common chicken sausage mistakes include overcooking (making it dry), using high heat (causing bursting/drying), poking holes (releasing juices), not resting (juices escape), and crowding the pan, leading to poor browning; also, issues during making, like warm meat during grinding, can cause a bad texture. Chicken sausage, being leaner, is especially prone to drying out if overcooked.
How do you know when chicken sausage is done?
To know if chicken sausage is cooked, the most reliable method is checking its internal temperature with a meat thermometer; it must reach 165°F (74°C) for safety. If you lack a thermometer, check for firm texture and clear juices, and cut into the thickest part to ensure the inside is white and not pink, though some cured sausages might retain slight color even when done.
Ingredients
For the Alabama White Sauce
1 1/2 cup of mayo (we always use Kewpie!)
1/4 cup prepared horseradish (you can use Deli Horseradish Sauce for a milder flavor)
1/4 cup of apple cider vinegar
1 T freshly ground black pepper
1 t sugar
1 t salt
1 to 1.5 t minced garlic
1 to 1.5 t of diced chipotles in adobo
Mix all ingredients, the chuck in the fridge until you are ready to make the sausages.
For the sausages:
6 lbs ground chicken
1 finely diced red bell pepper (try to squeeze as much water out of them as you can)
1/2 finely diced sweet onion (try to squeeze as much water out of them as you can)
1 – 2 T dried chopped parsley
minced garlic to your tastes…we love it so we added about 1/4 cup
a healthy pinch of salt and pepper
1 cup of your home made Alabama White Sauce
1. Mix all of the above ingredients together.
2. Stuff those sausages!
3. Place the sausages on the smoker, set to 220F. For extra smoke flavor you can use a smoke tube.
4. Flip the sausages after about 45 minutes, then continue to smoke until the internal temp hits 165F. ENJOY!
Equipment used:
Yoder YS640S Smoker
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