It took a dozen barrels of fried chicken pieces, several boxes of French fries and numerous jars of coleslaw to craft a fresh sausage that contains most of Colonel Sanders’ trademark flavors.
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Chef and owner of the shops They smoke it good, Felipe St-Laurent has applied to the field of sassification what many rappers use in the world of music: sampling.
“I did not imitate the PFK, I totally integrated it. We go to a branch and we buy like any customer the elements that we then use for our tribute product.
“The longest thing is really undoing the chicken barrels and making sure there are no bones.”
Photos Louis-Philippe Messier
Felipe St-Laurent adds deep fryer oil to his KFC sausages to more closely replicate the taste.
lumpy oil
In addition to containing an unusual mixture of chicken, fries, coleslaw and KFC brown sauce, the sausage also contains KFC Ruffles chips (the new product that gave the idea for this sausage) and an unsavory, but essential ingredient : lumpy oil from old fryer bottom.
“My delivery man who worked for KFC for a long time told me that he added the brown sauce there including a little fryer stock, so that’s what I do to “PFKïser” my recipe… and it works! »
“I include 50ml of lumpy oil in every 20kg of sausage meat. It perfumes the whole interior of the casing, it gives the gripping, excessive character of the PFK!”
When I visited the kitchen of the sausage shop, the employees were busy, with marathon energy, making as many sausages as possible before the weekend.
“Yesterday, we sold in four hours all the KFC sausages that we thought would be enough for the weekend, so now it’s a race to be sure not to be out of stock again,” explains me. Kaltoum Joukarrid, la chef de la productionwho talks to me all the time making sausage with his two employees.
Photos Louis-Philippe Messier
Kaltoum Joukarrid and his production workers struggled to keep pace with the demand for these limited-edition sausages.
Limited edition
No way for Les en fument du bon to produce this KFC sausage on a regular basis. It wouldn’t be profitable.
“At $55 a barrel, it’s expensive for the basic ingredient! It’s something I did to amuse the palate of my customers and to comfort them at the start of autumn.”
At the time of publishing this text, Kaltoum Joukarrid had finally gotten his hands out of the KFC to make another autumnal dish: tourtines (tourtière-poutines).
I tasted the fresh sausages at KFC. Their worst flaw: they taste a lot of KFC. But it is also their best quality. It depends on whether you hate or love this product. For my part, you can imagine: I love!
This is not the first time that Ils en fument du bon has made a sausage tribute to a well-known brand by incorporating the authentic product:
“For one of Guy Laliberté’s F1 parties on Mont Saint-Bruno, I already made a St-Hubert BBQ sausage with chicken, sauce, fries and St-Hubert coleslaw,” recalls Felipe.