I had defrosted ground chicken and wanted to try something different.  I saw a concept on a cooking show and wanted to recreate the idea.  You take the ground chicken and mix in a variety of spices primarily using red pepper flakes, smoked paprika and ancho chili powder.  Combine all ingredients with the chicken and then form into sausage links.  In lieu of casings, I took saran wrap and wrapped each sausage individually.  They were then immersed into boiling water.  Once they are firm, take out and let cool slightly.  They were then added to the smoker for maybe 45 minutes.

They were refridgerated and removed this morning.  I began this morning by dicing up the sausages and combining with onions in a frittata pan.  They were seasoned with salt, pepper, smoked paprika and cooked until a good crispness was created.  Add the eggs, four cheese mexican blend and mozzarella and mix together well and cook until reasonably set. The dish was finished off in a 350 degree oven topped with a little more cheese and some dollops of a tomato serrano sauce I made from a Rick Bayless recipe.