1. Soak corn husks in warm water for 3 hours or until soft. You may have to put someting on the husk to keep them under water.
2. Grind lean pork with medium grind plate. you can purchase it already ground at your market.
3. Mix ground meat and all ingredients together until the mass feels sticky.
4.Spread out a corn husk and apply about 1/4 cup of the meat mixture. Large husk may take more and the smaller ones less. Form the meat into a log ending approximately 1 to 1 1/2 inches from each end. Roll the husk around the meat like a sushi roll. After rolling twist the ends and tie them with husk strips or kitchen twine.
5. Put the rolled up sausages on a drying rack on a cookie sheet, and put in the fridg. overnight.
6.Sausages are smoked in two stages:
1.Smoke for 1 hour around 120? F
2.Smoke for about 20 min at 200? F until the meat reaches a temperature of 154-160? F inside. You can put the sausages in your oven for the last part of cooking process.
I would prefer that they be hotter than they turned out. The next time I make these I will increase the pepper flakes to 1/2 teaspoon. Not the best looking sausages (Rustic?) but they are so good!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (646g)|
|Recipe Makes: 1|
|Calories from Fat: 3347 (95%)|
|Amt Per Serving||% DV|
|Total Fat 371.9g||496 %|
|Saturated Fat 136.4g||682 %|
|Monounsaturated Fat 178.3g|
|Polyunsanturated Fat 39.6g|
|Cholesterol 411.3mg||127 %|
|Sodium 3056.5mg||105 %|
|Potassium 718.7mg||19 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 2.5g|
|Protein 35g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3519
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