Abiquiu Smoked Chicken Sausages in Cornhusks
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 tablespoon freshly ground black pepper
- 2 teaspoons sea salt
- 2 tablespoons chopped sweet onion
- 2 large cloves garlic, minced
- 1/2 teaspoon new mexico red chile powder, such as rancho de chimayo or your favorite brand
- 1/4 teaspoon new mexico green chile powder, such as rancho de chimayo or your favorite brand
- 3 pounds ground chicken, turkey, pork, or beef
- 1/3 cup cream-style corn
- 1/4 cup fire-roasted hatch chile peppers, mild or hot
- 2 tablespoons new mexico honey
- 16 dry cornhusks, soaked in warm water for 20 minutes
- 16 (5-inch-long) pieces of twine
- pico de gallo or salsa, for serving
- 8-inch soft corn or flour tortillas, for serving
Preparation Mix the sea salt, chile powders, and black pepper together in a large bowl. Add the ground chicken, corn, onion, garlic, Hatch peppers, and honey and combine with your hands until the meat is evenly seasoned. Remove the cornhusks from the water and place them on a cotton towel to absorb excess water. Heat your grill or smoker to 250°F. Form a sausage cylinder with your hands, using about 6 ounces of the sausage mixture. Set the sausage aside on a plate and repeat until you have 8 sausages. Place each sausage on a wet cornhusk, top with a second cornhusk, wrap the cornhusks around the sausage, and tie each end with twine. Smoke for 1 1/2 to 2 hours, or until done. Serve with homemade pico de gallo or your favorite salsa and a soft corn or flour tortilla. You can eat them as a wrap or tostada style with a fork. Reprinted with permission from America's Best BBQ, Homestyle by Ardie A. Davis and Chef Paul Kirk, © 2013 Andrews McMeel Publishing
Preparation Mix the sea salt, chile powders, and black pepper together in a large bowl. Add the ground chicken, corn, onion, garlic, Hatch peppers, and honey and combine with your hands until the meat is evenly seasoned. Remove the cornhusks from the water and place them on a cotton towel to absorb excess water. Heat your grill or smoker to 250°F. Form a sausage cylinder with your hands, using about 6 ounces of the sausage mixture. Set the sausage aside on a plate and repeat until you have 8 sausages. Place each sausage on a wet cornhusk, top with a second cornhusk, wrap the cornhusks around the sausage, and tie each end with twine. Smoke for 1 1/2 to 2 hours, or until done. Serve with homemade pico de gallo or your favorite salsa and a soft corn or flour tortilla. You can eat them as a wrap or tostada style with a fork. Reprinted with permission from America's Best BBQ, Homestyle by Ardie A. Davis and Chef Paul Kirk, © 2013 Andrews McMeel Publishing
