It took a dozen barrels of fried chicken pieces, several boxes of french fries, and numerous jars of coleslaw to create a fresh sausage that retained most of Colonel Sanders’ signature flavors.
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Chef and shopkeeper They smoke it good, Felipe St-Laurent has brought to the realm of sassification what many rappers use in the music world: sampling.
“I didn’t imitate the PFK, I totally integrated them. We go into a store and, like any customer, buy the elements that we then use for our tribute product.
“The longest part is really opening the chicken barrels and making sure there aren’t any bones.”
Photos Louis Philippe Messier
Felipe St-Laurent adds fryer oil to his KFC sausages to better replicate the taste.
lumpy oil
Not only does the sausage contain an unusual mix of chicken, fries, coleslaw, and KFC brown sauce, but it also features KFC Ruffles chips (the new product that gave the idea for this sausage) and an unsavory but essential ingredient: clumpy oil an old fryer bottom.
“My supplier who worked for KFC for a long time told me that he added the brown sauce there, including a bit of fryer broth, so I do this to “PFKïser” my recipe… and it works! »
“I add 50 ml of lumpy oil to 20 kg of sausage meat. It perfumes the entire interior of the case, it gives the PFK its gripping, excessive character!”
When I visited the sausage shop’s kitchen, the employees with marathon energy were busy making as many sausages as possible before the weekend.
“Yesterday in four hours we sold all the PFK sausages that we thought would be enough for the weekend, so it’s the race to make sure they aren’t sold out yet,” explains Kaltoum Joukarrid, the manager from production, who talks to me all the time, how she makes sausage with her two employees.
Photos Louis Philippe Messier
Kaltoum Joukarrid and his production staff struggled to keep up with the demand for these limited edition sausages.
Limited edition
No way for Les en fument du bon to make this KFC sausage regularly. It wouldn’t be profitable.
“At $55 a barrel, it’s expensive for the basic ingredient! It’s something I did to amuse my customers’ taste buds and comfort them as fall begins.”
By the time this text was published, Kaltoum Joukarrid had finally taken his hands off the PFK to prepare another autumn dish: tourtines (tourtière-poutines).
I tried the fresh sausages at KFC. Their worst mistake: They taste a lot of KFC. But it is also their best quality. It depends if you hate or love this product. For my part, you can introduce yourself: I love!
This is not the first time that Ils en fument du bon pays tribute to a well-known brand by including the authentic product:
“For one of Guy Laliberté’s F1 parties at Mont Saint-Bruno, I already prepared a St Hubert BBQ sausage with chicken, sauce, fries and St Hubert coleslaw,” recalls Felipe.