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Recipe courtesy of Bob Palmgren

Jalapeno Sausage

  • Total: 3 hr
  • Prep: 45 min
  • Inactive: 15 min
  • Cook: 2 hr
  • Yield: 4 to 6 servings
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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


  1. Heat a smoker or grill to 250 degrees F.
  2. 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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