Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    baking hens
                        ***stuffing***
   1      cup           green onions - chopped
     1/2  cup           bell peppers - chopped
     1/2  cup           parsley - chopped
     1/2  cup           celery - chopped
                        dried bread or old toast
   4                    eggs - beaten
   2      teaspoons     Louisiana hot sauce
   1      tablespoon    Worcestershire sauce Worcestershire sauce
   8      drops         Peychaud's bitters
   2      cups          white wine - dry
   1      cup           water
     1/2  teaspoon      dried mint - crushed
                        smoked sausage - sliced
                        Italian sausage - sliced
                        smoked or fresh oysters - optional
                        ***water container seasonings***
   1      cup           white wine - dry
   1                    onion - whole -- peeled
   1                    garlic clove - whole
   1      tablespoon    liquid smoke
   1      teaspoon      dried mint - crushed
   6      drops         Peychaud's bitters
   2      tablespoons   Worcestershire sauce Worcestershire sauce

Preparation:

STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine. Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the twins full. WATER PAN: Put smoker ingredients in the water pan. SMOKING: Light charcoal and let it burn down. Put soaked wood chips on briquettes. Place water pan in smoker and fill with water. Put twins on rack and smoke about 5 hours. From Justin Wilson's Gourmet and Gourmand Cookboo