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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By shayden1
on July 07, 2012
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My fiancée and I stopped by RJ's bob-be-q and tried the jalapeno sausage. It was flavorful, unique, and just plain perfect. If your looking for that crave that u cant quite put ur finger on, but you need... try this sausage.
By kimberlyleese2006
on January 23, 2012
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That me first start by say I know Bob Palmgren personaly and all of the food at RJ is great. I moved to KC when I was 3 or 4 months pregnant and I was at RJs almost everyday. I was there the day they found out Guy would be there and they were so excited. I would like to say if you live in KC its a most try I promise what ever you get to eat there you will like. Its all really good. Thats just say I have moved back to Oklahoma and thats one of the things I miss the most about KC.
By Kim.L
Western Mass
on June 17, 2011
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We brought this to a BBQ and doubled the recipe. This was the first time my husband ever made sausage, so it's easy enough for a rookie. It turned out really good. We warmed up the left-overs the next day and tried the blackberry dipping sauce the reviewer below mentioned. It was fantastic! After a day the flavors melded together better. My husband is making again this weekend.
Read all 8 reviews