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Rhubarb-Chipotle Sausage
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Prep Time:
60 minutes
Cook Time:
130 minutes
Total Time:
190 minutes
Transform pork sausages with rhubarb and chipotle, smoked in corn husks for a flavor-packed twist without the casings.
Instructions:
  • Combine the vibrant rhubarb, smoky chipotle peppers with their sauce, rich ruby port, and sugar in a saucepan and bring to a boil. Let it simmer gently over medium-low heat until the rhubarb is tender, approximately 15 minutes. Once done, take it off the heat and allow it to cool.
  • Puree the rhubarb-chipotle mixture in a blender until velvety. Combine the ground pork in a large bowl and incorporate 2/3 of the smooth sauce into the pork. Season generously with salt and black pepper.
  • In a skillet, heat vegetable oil over medium heat. Shape 2 tablespoons of the pork mixture into a small patty and cook until golden brown and fully cooked, about 5 minutes on each side. Adjust seasoning to taste with remaining rhubarb-chipotle sauce, salt, and black pepper, ensuring not to taste uncooked pork.
  • Submerge corn husks in warm water until pliable, for approximately 10 minutes. Preheat smoker to 250-275°F (120-135°C) and infuse with wood chips.
  • Take a generous scoop of the seasoned pork mixture, shaping it into a sausage. Wrap it in a soaked corn husk, securing the ends with twine. Use 2 husks if needed. Repeat with the rest of the husks and pork mixture.
  • Smoke sausages in the preheated smoker until fully cooked, reaching an internal temperature of 160 degrees F (70 degrees C), approximately 2 hours.

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