A while back I saw a show on food network where someone wrapped sausage mix in corn husks like tamales and then smoked them. Needless to say I was intrigued. I wrote down the recipe from the show as best I could. I wish I could remember the show so I could properly credit it. This is the second time I have made these and all I can say is that they are awesome. For this latest batch I threw in some cubed sharp cheddar. If you've got a couple of pounds of extra meat and are feeling a little adventurous I highly recommend a batch of these.
The prepared filling on corn husks. The husks were soaked for about 30 minutes in warm water.
I tied off each end with butcher string. This gave the finished product more of a sausage shape.
The pre-smoke. I threw a few brined salmon steaks and some linked sausage (same recipe minus jalapeno & cheese) in the smoker to keep my new little friends company. Unfortunately I got busy with some family matters and did not get a post-smoke picture.
The finished product.
Unfortunately the technology for smell and taste over the forum do not exist yet but take my word for it, these are awesome. The best part is that they are already packaged and ready to throw in a jacket pocket for a quick snack on the road.
The recipe:
2 1/2 pounds coarsely ground pork butt
2 teaspoons kosher salt
1 tablespoon sugar
2 tsp chicken base dissolved in 2 ounces cold water
1 tablespoon chopped garlic
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/4 cup chopped jalapenos
1 tablespoon coarse ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon cure #1
The prepared filling on corn husks. The husks were soaked for about 30 minutes in warm water.
I tied off each end with butcher string. This gave the finished product more of a sausage shape.
The pre-smoke. I threw a few brined salmon steaks and some linked sausage (same recipe minus jalapeno & cheese) in the smoker to keep my new little friends company. Unfortunately I got busy with some family matters and did not get a post-smoke picture.
The finished product.
Unfortunately the technology for smell and taste over the forum do not exist yet but take my word for it, these are awesome. The best part is that they are already packaged and ready to throw in a jacket pocket for a quick snack on the road.
The recipe:
2 1/2 pounds coarsely ground pork butt
2 teaspoons kosher salt
1 tablespoon sugar
2 tsp chicken base dissolved in 2 ounces cold water
1 tablespoon chopped garlic
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/4 cup chopped jalapenos
1 tablespoon coarse ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon cure #1
