Guys,
I just wanted to show off a technique that I picked up in New Mexico several years ago, which makes for some very tasty smoked sausage. The beauty is that you can smoke any kind of sausages, from Italian to Western to Okie-Mex to anything...
The first thing you do is get some tamale husks, which will run about $3 for a large bag.
Soak them in warm water for half an hour and then wrap your sausages, tie them up, and smoke them for at least one hour (rotate once) but husks will keep taking smoke for a few hours. I am usually only cooking for two, so recipes will have to be adjusted for larger quantities.
Here is one simple recipe that I have made many variations of:
Okie-Mex sausages (smoked with mesquite/oak mix):
1/2 lb ground pork
1/2 lb ground beef
1 finely diced jalapeno
1 finely diced shallot
2 finely chopped garlic cloves
[pinch cumin
[salt
(to taste) [pepper
[oregano
[green chile powder
Tie them up with some husk like this or any other way:
and then after a good smoke, this is what you've got. You can really put a nice smoke ring on these sausages.
Another recipe that I love a lot, is for an Okie-style greek souvlaki based on a recipe I got while in Turkey. I sometimes add ground pork, too, for more flavor.
1/2 lb ground beef
1/2 lb ground lamb
Tbspn. oregano
4 cloves garlic, chopped
salt
pepper
Slightly chop the sausages and serve on grilled lavash or pita with fresh lemon slices, cilantro, chopped napa cabbage, feta, yogurt cucumber sauce, lettuce and pickled peppers or any combination of the above.
There is no wrong way to do it, but it can turn out looking like this:
At any rate, I hope some of you enjoy using this technique as much as I do. You can make a little or a lot and it stays really good in the husks if you want to wait until the following day to finish them off.
Bon appetit
I just wanted to show off a technique that I picked up in New Mexico several years ago, which makes for some very tasty smoked sausage. The beauty is that you can smoke any kind of sausages, from Italian to Western to Okie-Mex to anything...
The first thing you do is get some tamale husks, which will run about $3 for a large bag.
Soak them in warm water for half an hour and then wrap your sausages, tie them up, and smoke them for at least one hour (rotate once) but husks will keep taking smoke for a few hours. I am usually only cooking for two, so recipes will have to be adjusted for larger quantities.
Here is one simple recipe that I have made many variations of:
Okie-Mex sausages (smoked with mesquite/oak mix):
1/2 lb ground pork
1/2 lb ground beef
1 finely diced jalapeno
1 finely diced shallot
2 finely chopped garlic cloves
[pinch cumin
[salt
(to taste) [pepper
[oregano
[green chile powder
Tie them up with some husk like this or any other way:
and then after a good smoke, this is what you've got. You can really put a nice smoke ring on these sausages.
Another recipe that I love a lot, is for an Okie-style greek souvlaki based on a recipe I got while in Turkey. I sometimes add ground pork, too, for more flavor.
1/2 lb ground beef
1/2 lb ground lamb
Tbspn. oregano
4 cloves garlic, chopped
salt
pepper
Slightly chop the sausages and serve on grilled lavash or pita with fresh lemon slices, cilantro, chopped napa cabbage, feta, yogurt cucumber sauce, lettuce and pickled peppers or any combination of the above.
There is no wrong way to do it, but it can turn out looking like this:
At any rate, I hope some of you enjoy using this technique as much as I do. You can make a little or a lot and it stays really good in the husks if you want to wait until the following day to finish them off.
Bon appetit