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Ingredients
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2 cups rhubarb, cut into 1/2-inch pieces
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1 (7 ounce) can chipotle peppers in adobo sauce
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¼ cup ruby port wine
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2 tablespoons white sugar
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5 pounds ground pork
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2 teaspoons salt, or to taste
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2 teaspoons ground black pepper, or to taste
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1 tablespoon vegetable oil
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30 dried corn husks, or as needed
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kitchen twine
Directions
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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.
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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.
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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).
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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.
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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.
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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.
Cook's Note:
If there is any left-over rhubarb-chipotle sauce, use it as a marinade for chicken. Add a cup of water to the sauce and marinate chicken pieces for 2 hours in the fridge.
Nutrition Facts (per serving)
169 | Calories |
11g | Fat |
2g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 30 | |
Calories 169 | |
% Daily Value * | |
Total Fat 11g | 15% |
Saturated Fat 4g | 21% |
Cholesterol 49mg | 16% |
Sodium 223mg | 10% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 14g | 27% |
Vitamin C 1mg | 1% |
Calcium 19mg | 1% |
Iron 1mg | 4% |
Potassium 216mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.