Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 eaches | Baking hens |
| 1 cup | Green onions - chopped |
| ½ cup | Bell peppers - chopped |
| ½ cup | Parsley - chopped |
| ½ cup | Celery - chopped |
| \N \N | Dried bread or old toast |
| 4 eaches | Eggs - beaten |
| 2 teaspoons | Louisiana hot sauce |
| 1 tablespoon | Lea & Perrins Worcestershire sauce |
| 8 \N | Drops Peychaud's Bitters |
| 2 cups | White wine - dry |
| 1 cup | Water |
| ½ teaspoon | Dried mint - crushed |
| \N \N | Smoked sausage - sliced |
| \N \N | Italian sausage - sliced |
| \N \N | Smoked or fresh oysters - optional |
| 1 cup | White wine - dry |
| 1 each | Onion - whole, peeled |
| 1 each | Garlic clove - whole |
| 1 tablespoon | Liquid smoke |
| 1 teaspoon | Dried mint - crushed |
| 6 \N | Drops Peychaud's bitters |
| 2 tablespoons | Lea & Perrins Worcestershire sauce |
STUFFING
WATER CONTAINER SEASONINGS
Cooking Time: 5:00 FROM
: Fred Towner
STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine. Make ½ with smoked sausage and ½ 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 briquets. Place water pan in smoker and fill with water. Put twins on rack and smoke about 5 hours.
Source: Justin Wilson's Gourmet and Gourmand Cookbook