Rhubarb-Chipotle Sausage

Rhubarb-Chipotle Sausage

0 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    2 h 10 m
  • Ready In

    3 h 10 m
gonefishn
Recipe by  gonefishn

“What can I say...I love rhubarb and its versatility. This is a sweet/spicy sausage that is delicious smoked with hickory wood chips. I fried a test patty on the stove to check the seasonings before the corn husk wrapping party began and it's very tasty that way too. It cooks in minutes as opposed to hours if you don't have the patience or time to sit by the grill.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 30 sausages

Directions

  1. 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. 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. 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. 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. 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. 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.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Breakfast Sausage
(367)

Breakfast Sausage

Italian Style Sausage
(81)

Italian Style Sausage

Hot Italian Sausage
(61)

Hot Italian Sausage

Homemade Sweet Italian Sausage (Mild or Hot)
(52)

Homemade Sweet Italian Sausage (Mild or Hot)

Greek Sausage: Sheftalia
(7)

Greek Sausage: Sheftalia

Chef John's Breakfast Sausage Patties
(3)

Chef John's Breakfast Sausage Patties

Nutrition

Amount Per Serving (30 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 11.4 g
  • 18%
  • Carbs
  • 1.8 g
  • < 1%
  • Protein
  • 13.5 g
  • 27%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Breakfast Sausage

>

next recipe:

Chef John's Breakfast Sausage Patties