-Start by cooking white rice in a rice maker according to package instructions. Season the rice with Tony's seasoning or your preferred Cajun seasoning for added flavor.
-In a saucepan, melt the stick of butter and add diced onion, green pepper, celery, and jalapeños. Sprinkle with some Tony's seasoning and cook until softened.
-Once the vegetables have softened, remove from heat and add a couple of cloves of garlic. Let the garlic cook in the residual heat.
-Fire up your grill and cook the chicken livers over direct heat for about 20-30 minutes or until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Place the cooked chicken livers in the freezer to chill for 10 minutes.
-Cube the frozen leftover brisket from a previous cook so that it fits into a meat grinder.
-Pass the cubed brisket, cooked vegetables, and chilled chicken livers through the meat grinder to achieve a cohesive texture.
-In a mixing bowl, combine the ground brisket, vegetables, chicken livers, and cooked rice. -Adjust the rice-to-meat ratio to your preference. Mix well.
-Add chopped green onions to the mixture and mix with your hands, kneading it for a bit until you achieve a sticky, clumpy texture. If the mixture feels too dry, you can add water or beer to moisten it.
-Time to case the sausage.
-It's important to case the sausages when the mixture is warm or at room temperature to prevent clumping.
-Use sausage casings and create links of your desired size.
(*If you prefer, you can also freeze the sausages at this stage for long-term storage.*)
-Preheat your smoker to 250-275 degrees Fahrenheit (120-135 degrees Celsius) and place a few sausage links on the smoker grates.
-Since all the ingredients are already cooked, the goal is to crisp up the outer skin. Smoke the sausages for approximately 20-30 minutes.
-Once the sausages have reached the desired level of crispness, remove them from the smoker.
-Slice up and dive in!
Note: Adjust the seasoning and spice levels according to your taste preferences. Feel free to experiment and make the recipe your own by adding additional ingredients or adjusting the ratios.
