Castle Creek Outfitters‎ > ‎Recipes‎ > ‎

Jalapeno Sausage


  • 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


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.

Website by SitesOnYou