Jalapeno Sausage

Sally Muhl

ingredients

  • 1/4 tsp ground allspice
  • 2 1/2 lb coarsely ground pork butt
  • 1 tbsp chopped fresh garlic
  • 1/2 tsp grated nutmeg
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 1/2 oz chicken base dissolved in 2 ounces cold water
  • 1/4 cup chopped and seeded jalapenos
  • 1/2 tsp cayenne pepper
  • 1 tbsp crushed black peppercorns
  • 16 corn husks

instructions

  1. Heat a smoker or grill to 250 degrees F.
  2. Soak corn husks in warm water for 15 minutes.
  3. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well.
  4. 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.
  5. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer.
  6. Transfer the husks to a serving platter and serve.