I Have Power! Plus Stuffed Drumsticks for Super Bowl

Now that is one bold title if I ever saw one. It could be taken many ways but if you read my last post you would know that Big Red Kitchen is Going to Market and my biggest obstacle at this point was if I had exclusive power (electricity) to run my Cooking Salon. I will be smack dab in the middle of other artisans who may need some electricity too and I would hate to have an altercation (I swing a mean spatula). Well happy day! I have been assured that I do have exclusive power and up to 4 outlets for my appliances. Yes! This is huge for me and now I can move forward with purchasing shiny new appliances, creating menu themes and recipes, and setting up the Cooking Salon schedule. I am most excited about shopping the Farmer’s Market for the freshest fruits and vegetables, honey and jams, breads and pastries, and organic meats, just minutes before my Salon begins. Talk about fresh ingredients!

BRK Goes to Market, blah, blah, blah. Shut up and cook Robin Sue. OK how about a very delicious and finger-foodie kind of Super Bowl Snack that will be a bigger hit than the game and commercials. This recipe is “Man Approved.” My friend Marty said, “It has a handle, is stuffed with sausage, and wrapped in pastry, what more could you want?”

Stuffed Drumsticks
16 chicken drumsticks
4 links (about 3/4 pound) Hot Italian Sausage, casings removed
garlic salt
2 cans (8 count) Pillsbury Crescent Rolls
egg wash- 1 egg yolk mixed with 2 tsp water

Cut a long slit in each drumstick, sliding your knife along the bone but not cutting through to the other side. You are making a pocket to stuff the sausage. Quarter each sausage link and stuff one quarter in each slit- some may stick out, don’t worry! Place seam-side up on a large foil-lined jellyroll pan with sides. Sprinkle all sides of drumstick with garlic salt and bake in a 375 degree oven for 35 minutes or until thermometer placed in thickest part of meat reads 180 degrees. Remove from oven and drain on paper towels. Once you can handle the drumsticks, remove skins. Remove crescent dough from cans and separate into triangles. Roll out each triangle and wrap around each drumstick, pinching seams together. Place on a parchment paper lined jellyroll pan and brush each pastry with the egg wash. Bake in 375 degree oven for another 13-15 minutes or until dough is golden and cooked through on sides and bottom. Remove to a platter and serve. Makes 16 pieces.

Note- These are delicious without the Crescent Dough, but do look so pretty with it. Do as you please. It is also easier to remove the skins after the chicken has been baked than before. I tried each way and it is definitely easier after baking and did not change the juiciness or flavor.


  1. High Plains Drifters
    Posted January 12, 2011 at 9:06 AM | Permalink

    What time in kick-off on the east coast? Looks delish … I'll be right over …

  2. oneordinaryday
    Posted January 12, 2011 at 2:29 PM | Permalink

    I'm with HPD – what time's the party?

  3. FOODalogue
    Posted January 12, 2011 at 7:17 PM | Permalink

    Not only a man-pleaser. I think that's pretty cool too!

  4. Ingrid
    Posted January 13, 2011 at 12:54 AM | Permalink

    You're so clever.

    I'm VERY certain that BRK Cooking Salon will be a huge hit.

  5. Karen
    Posted January 13, 2011 at 7:13 PM | Permalink

    These look so good and definitely a man-pleaser! I'm so excited for your cooking salon and have a zillion questions about what you're going to do, how you're going to do, etc., but will hold off and see how it all unfolds!

  6. Lisa
    Posted January 14, 2011 at 2:32 AM | Permalink

    Now those look like drumsticks that I could really sink my teeth into.

  7. sophiesfoodiefiles
    Posted January 20, 2011 at 5:49 AM | Permalink

    Waw!! You are cooking up a storm,..mmmmmmmmm!

    These look so tasty & truly pretty too!

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