Recipe courtesy of Bob Palmgren
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Total:
3 hr
Prep:
45 min
Inactive:
15 min
Cook:
2 hr
Yield:
4 to 6 servings
Total:
3 hr
Prep:
45 min
Inactive:
15 min
Cook:
2 hr
Yield:
4 to 6 servings

Ingredients

Directions

Watch how to make this recipe.

Heat a smoker or grill to 250 degrees F.

Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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