Rhubarb-Chipotle Sausage recipe
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Ingredients
- 2 cups rhubarb, cut into 1/2-inch pieces 1 (7 ounce) can chipotle peppers in adobo sauce ¼ cup ruby port wine 2 tablespoons white sugar 5 pounds ground pork 2 teaspoons salt, or to taste 2 teaspoons ground black pepper, or to taste 1 tablespoon vegetable oil 30 dried corn husks, or as needed kitchen twine
Nutrition Info
- 169.1 caloriescarbohydrate: 1.8 gcholesterol: 49.1 mgfat: 11.4 gfiber: 0.4 gprotein: 13.5 gsaturatedFat: 4.1 gservingSize: -sodium: 223.1 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb-Chipotle Sausage
Directions
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Bring rhubarb, chipotle peppers with sauce, ruby port, and sugar to a boil in a saucepan, simmer over medium-low heat until rhubarb is tender, about 15 minutes. Remove from heat and let cool.
Blend the rhubarb-chipotle mixture in a blender until smooth. Place ground pork in a large bowl and thoroughly mix 2/3 of the blended sauce into the pork. Season with salt and black pepper.
Heat vegetable oil in a skillet over medium heat. Form about 2 tablespoons of the pork mixture into a small patty and pan-fry the patty until browned and no longer pink, about 5 minutes per side. Taste the patty and mix remaining rhubarb-chipotle sauce, salt, and black pepper to taste into the uncooked pork mixture (do not taste uncooked pork).
Soak corn husks in warm water in a large bowl until softened, about 10 minutes. Heat a smoker to 250 to 275 degrees F (120 to 135 degrees C) and add wood chips to the smoker.
Scoop up about 1/3 cup to a scant 1/2 cup of seasoned pork mixture and form into a sausage shape, place into a soaked corn husk and tie the ends of the husk with twine to enclose the sausage. If husk is too narrow to cover entire sausage, use 2 husks per sausage. Repeat with remaining husks and pork mixture.
Smoke sausages in the preheated smoker until thoroughly cooked and an instant-read thermometer inserted into the middle of the thickest sausage reads 160 degrees F (70 degrees C), about 2 hours.