9 oz. sausages by Amy Santa Fe chicken sausages (minced) 12 medium chicken drumsticks 4 oz. onions, chopped fine 2 oz. scallions, chopped fine 4 oz. shallots, chopped fine 2 oz. green pepper, chopped fine 1 Tsp. ground thyme 1/2 Tsp. ground sage 1 Tsp. chili powder 1 oz. vegetable oil 2 garlic cloves 1/2 Tsp. salt 1/2 Tsp. basil 1 1/2 Tsp. ground red pepper 6 oz. corn bread crumbs 3 oz. all-purpose flour       Clean and de-bone the drumsticks, set these aside. In a sauce pan, sauté onions, green peppers, scallions, shallots, and garlic in vegetable oil. Sauté until they are tender. Add the sautéed Fe sausages, thyme, sage, basil, chili powder, and bread crumbs. Sauté until bread crumbs start to brown a little. Season with salt and pepper. Remove from heat and let stuffing cool. Mix flour, ground red pepper, and salt to make the coating. Stuff each drumstick with the cooked stuffing, secure each drumstick with a toothpick. Coat each drumstick in the flour mixture. In a hot sauté pan, add the vegetable oil and cook each drumstick till the outside is golden brown. Remove the drumsticks and lay them on a sheet pan (evenly spaced). Bake the drumsticks in a preheated oven for 20-25 minutes at 375 degrees. When finished, remove them from the oven and serve with your favorite tangy BBQ sauce.