Jalapeno Sausage

1. 1

   Heat a smoker or grill to 250 degrees F.

2. 2

   Soak corn husks in warm water for 15 minutes.

3. 3

   Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well.

4. 4

   Put approximately 6 ounces of the sausage mixture on 8 of the open wet corn husks.

5. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.