It took a dozen barrels of fried chicken pieces, several French fries and several jars of coleslaw to create the fresh sausage that contains many of the Colonel Sanders brand’s signature flavors.
Chef and shop owner they smoke well, Felipe Saint-Laurent applied in the field of sassing what many rappers in the music world use: pattern.
“I didn’t imitate PFK, I fully integrated it. We go to a branch and we buy the elements we use for our tribute product like any customer.
“Really undoing the chicken barrels and making sure there are no bones is a tall order.”
Along with an unusual mix of chicken, fries, coleslaw, and KFC brown sauce, the sausage also includes KFC Ruffles chips (a new product that gave rise to the idea for this sausage) and an unsightly, but essential ingredient: the lumpy oil bottom from an old fryer.
“My delivery man who worked at KFC for a long time told me to add brown sauce along with a little fryer stock, so I make my recipe to “PFKïser”… and it works! »
“I add 50ml of lump oil to every 20kg of sausage meat. It lubricates the entire interior of the casing, giving it the gripping, overpowering character of PFK!
When I visited the sausage shop’s kitchen, the employees were busy with marathon energy, making as many sausages as possible before the weekend.
“Yesterday, we sold all the KFC sausages we thought we’d have enough for the weekend in four hours, so now it’s a race to make sure we’re not out of stock again,” I explained. Kaltoum Joukaririd, Production ManagerHe was making sausage with his two employees and talking to me all the time.
Les en fument du bon has no way to produce this KFC sausage on a regular basis. It is not profitable.
“At $55 a barrel, it’s expensive for a basic ingredient! This is what I did to amuse my customers and comfort them in the early autumn.”
At the time of publishing this text, Kaltoum Joukaririd finally got his hands on another autumnal dish from KFC: tourtains (tourtiere-poutines).
I tasted fresh sausages at KFC. Their worst fault: They taste too KFC. But this is also their best quality. Depends on whether you hate or love this product. As for me, you can imagine: I love it!
Ils en fument du bon is not the first time a sausage has paid homage to a famous brand by including an authentic product:
“For one of Guy Laliberte’s F1 parties in Mont Saint-Bruno, I had already made a St-Hubert BBQ sausage with chicken, sauce, fries and St-Hubert coleslaw,” recalls Felipe.