Sunday, July 25, 2010

PK's Chicken Sausage

In Shed #2 in the Dallas Farmer's Market, there are a number of prepared and specialty food vendors. I was there yesterday to try the Pecan Lodge BBQ (which was damn good, full review forthcoming) and I happened upon a new vendor selling chicken and rice sausage.

PK's is owned by Patricia Killingsworth who also does catering in Dallas. She came up with this recipe to find a healthier alternative to pork or beef sausages, but without the dry texture normally associated with poultry sausages. When I first saw the sign advertising sausage with rice in it, I assumed it would be like a boudin, but it tasted much more like a traditional smoked sausage. The rice essentially replaces the fat in order to provide the moisture, and the finished product was remarkably good. The product is processed and smoked in Muenster, Texas, and it's available every weekend at the Dallas Farmer's Market.

-BBQ Snob


Anonymous said...

If you have not tried these chicken/rice sausages, you are definitely missing out. My friends and I have been eating PK's sausage for a couple of years and our favorite is the spicy sausage. They are delicious.

#1 Fan Y.H

Anonymous said...

These sausage are great, I first tried them at Dallas Farmers Market. I just knew they would be as dry as other chicken sausage I've tried but I was blown away by how moist and delicious they were. So, I bought some and tried them on the grill. Awesome flavor and texture....Thanks PK.

Anonymous said...

Would like to say Thank you to PK'S for such an awesome product. The flavor is just perfect. The spicy sausage is not so spicy that you have to have a glass of milk next to your plate to calm the, it's just the right amount of heat. Love this product and the fact that I can eat sausage again. See you at DFM.

Best of luck.......Tim L.

Anonymous said...

All I know, is that this is the best sausage I have ever had.

Great job PK.

Wendy (The Sausage Lover) T.

Anonymous said...

Was at Dallas Farmers market on Saturday, July 31, tried this sausage, and was surprised by the fact that it was chicken and not pork. It was great. I'll be back next weekend to get more.


Anonymous said...

What a fantastic product. I've been eating this sausage for a few years now (while PK was still perfecting her recipe). Congrats and God bless your product to reach more and more consumers.



Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.