Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Baking hens

--------------------------STUFFING-------------------------------
1 c Green onions - chopped
1/2 c Bell peppers - chopped
1/2 c Parsley - chopped
1/2 c Celery - chopped
Dried bread or old toast
4 ea Eggs - beaten
2 ts Louisiana hot sauce
1 tb Lea Perrins Worcestershire
-sauce
8 Drops Peychaud's Bitters
2 c White wine - dry
1 c Water
1/2 ts Dried mint - crushed
Smoked sausage - sliced
Italian sausage - sliced
Smoked or fresh oysters -
-optional

-----------------WATER CONTAINER SEASONINGS----------------------
1 c White wine - dry
1 ea Onion - whole, peeled
1 ea Garlic clove - whole
1 tb Liquid smoke
1 ts Dried mint - crushed
6 Drops Peychaud's bitters
2 tb Lea Perrins Worcestershire
-sauce

Cooking Time: 5:00 FROM
: Fred Towner

STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and
wine. Make 1/2 with smoked sausage and 1/2 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

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