JALAPENO CAKE RECIPES

Name: Jalapeno Sausage
Prep time: 45 min
Cook time: 2 h
Total time: 3 h
Yield: 4 to 6 servings
Ingredients: 16 corn husks; 2 teaspoons kosher salt; 1 tablespoon sugar; 1/2-ounce chicken base dissolved in 2 ounces cold water; 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

JALAPENO SAUSAGE RECIPE - FOOD NETWORK

Jalapeno Sausage Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 0 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

16 corn husks
2 teaspoons kosher salt
1 tablespoon sugar
1/2-ounce chicken base dissolved in 2 ounces cold water
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

Steps:

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.

JALAPENO SAUSAGE RECIPE - FOOD NETWORK

Jalapeno Sausage Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 3 hours 0 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

16 corn husks
2 teaspoons kosher salt
1 tablespoon sugar
1/2-ounce chicken base dissolved in 2 ounces cold water
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

Steps:

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.

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