Name: Rhubarb-Chipotle Sausage
Prep time: 1 h
Cook time: 1 h
Yield: 30
Ingredients: Rhubarb, cut into 1/2-inch pieces - 2 cups; Chipotle peppers in adobo sauce - 1 (7 ounce) can; Ruby port wine - ¼ cup; White sugar - 2 tablespoons; Ground pork - 5 pounds; Salt, or to taste - 2 teaspoons; Ground black pepper, or to taste - 2 teaspoons; Vegetable oil - 1 tablespoon; 30 dried corn husks, or as needed - 1 tablespoon; Kitchen twine - 1 tablespoon

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Rhubarb-Chipotle Sausage

1. Rhubarb, cut into 1/2-inch pieces - 2 cups

2. Chipotle peppers in adobo sauce - 1 (7 ounce) can

3. Ruby port wine - ¼ cup

4. White sugar - 2 tablespoons

5. Ground pork - 5 pounds

6. Salt, or to taste - 2 teaspoons

7. Ground black pepper, or to taste - 2 teaspoons

8. Vegetable oil - 1 tablespoon

9. 30 dried corn husks, or as needed - 1 tablespoon

10. Kitchen twine - 1 tablespoon

How to cook deliciously - Rhubarb-Chipotle Sausage

1. Stage

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.

2. Stage

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.

3. Stage

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).

4. Stage

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.

5. Stage

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.

6. Stage

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.