Jalapeno Sausage

adopt a greyhound's Note:

Recipe courtesy Bob Palmgren, owner of R.J's Bob-Be-Que Shack in Mission, Kansas.

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4-8

Yield: 8.0 sausages

• 16 corn husks
• 2 teaspoons kosher salt
• 1 tablespoon sugar
• 1/2 ounce chicken base (dissolved in 2 ounces cold water)
• 1 tablespoon garlic, chopped fresh
• 1/2 teaspoon nutmeg, grated
• 1/4 teaspoon allspice, ground
• 1/4 cup jalapeno, chopped and seeded
• 1 tablespoon black peppercorns, crushed
• 1/2 teaspoon cayenne pepper
• 2 1/2 lbs pork butt, coarsely ground

Directions:

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 on 8 of the open wet corn husks.
5. Put another corn husk in the opposite direction on top and wrap and tie each end with string. (I may triple wrap and turn over half way through as some of mine were very crispy on the bottom.).
6. Smoke until the sausage temperature reaches 160 degrees F. on an instant-read thermometer about 1 1/2- 2 hours. Transfer the husks to a serving platter and serve.