I have wanted to try this recipe for quite some time. I wish I could have fired up the smoker, but time didn't permit it and the weather was not right for smoking.
So the final taste test. For me...the taste was off. I don't know if it was the nutmeg or all spice that gave it the weird taste. Also, I would saute the jalapenos. The corn husks did great job of keeping the sausage moist. I can see some diffrent combinations, ingredients, hitting the smoker soon. I would think a meatloaf type wrap, or just use cajun seasoning with pork. Who knows.
Jalapeno SausageRecipe courtesy Bob Palmgren, owner of R.J's Bob-Be-Que Shack in Mission, Kansas
16 corn husks
2 teaspoons kosher salt
1 tablespoon sugar
1/2-ounce chicken base dissolved in 2 ounces cold water (3 Ounces of Chicken Stock)
1 tablespoon chopped fresh garlic
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/4 cup chopped and seeded jalapenos
1 tablespoon crushed black peppercorns
1/2 teaspoon cayenne pepper
2 1/2 pounds coarsely ground pork butt
Heat a smoker or grill to 250 degrees F.
Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. 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. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.