Jalapeno Sausage

Total Time:
3 hr
Prep:
45 min
Inactive:
15 min
Cook:
2 hr

Yield:
4 to 6 servings

CATEGORIES
Ingredients
  • 16 corn husks
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar
  • 1/2 -ounce chicken base dissolved in 2 ounces cold water
  • 1 tablespoon chopped fresh garlic
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup chopped and seeded jalapenos
  • 1 tablespoon crushed black peppercorns
  • 1/2 teaspoon cayenne pepper
  • 2 1/2 pounds coarsely ground pork butt
Directions

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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