Jalapeno Sausage
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
16
Corn Husks2 tsps
Kosher Salt1 tbsp
Sugar1 tbsp
Garlic (chopped fresh)1 tsp
Nutmeg (grated)1 tsp
Ground Allspice1 tbsp
Black Peppercorn (crushed)1 tsp
Cayenne Pepper1130 g
Ground Pork (coarsely butt)Directions:
1
Watch how to make this recipe
2
Heat a smoker or grill to 250 degrees F
3
Soak corn husks in warm water for 15 minutes
4
Mix all of the dry ingredients together in a large bowl and add the ground pork
5
Combine well
6
Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks
7
Put another corn husk on top and wrap and tie each end with string
8
Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer
9
Transfer the husks to a serving platter and serve