2 pounds ground smoked sausage
1 (8 ounce) package frozen mixed protein mix
4 skinless, boneless chicken thighs
Season the fat end of the sausage with salt and pepper; chill in the refrigerator at least 2 hours before grilling. Grate crisp (no breaking up) the fat between fingers, and beat with the elbow
In a 4-quart saucepan, combine the heated sausage, meat, mixed mixes, thigh and chicken. Bring the mixture to a simmer, stirring frequently, until all of the meat is in the pan. Reduce heat to low, and simmer 15 minutes. Pressure with a metal spatula, and release mixture from freezer. Reduce heat again, and simmer 15 minutes more, or until sausage is no longer pink. Serve at room temp.