Recipe courtesy of Bob Palmgren
Recipe courtesy of Bob Palmgren
Episode:
Kansas City Barbecue Tour
Jalapeno Sausage
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- Total: 3 hr
- Prep: 45 min
- Inactive: 15 min
- Cook: 2 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 608
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 42 g
- Cholesterol
- 118 mg
- Sodium
- 1098 mg
- Total: 3 hr
- Prep: 45 min
- Inactive: 15 min
- Cook: 2 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 608
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 6 g
- Sugar
- 20 g
- Protein
- 42 g
- Cholesterol
- 118 mg
- Sodium
- 1098 mg
Ingredients
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.
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