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Old 08-22-2010, 09:20 PM   #1
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Jalapeno Sausage in Tamale Wrapper

Jalapeno Sausage in Tamale Wrappers
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Recipe By: Adapted from Diners, Drive-ins and Dives
Yield: 20 4" sausages

Ingredients:

(null) corn husks, soaked
3 lbs. coarsely ground pork butt
5 chopped and seeded jalapenos
1 medium red bell pepper, chopped
1 tablespoon kosher salt
2 tablespoons coarse grind black pepper
1 teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon nutmeg, freshly grated
1 tablespoon ground allspice
2 teaspoons sugar
1 tablespoon chicken base, disolved in 2 tablespoons water

Directions:

Heat a smoker or grill to 250 degrees F.

Soak corn husks in warm water for 15 minutes.

Special equipment:
Kitchen Aid stand mixer with Food Grinder Attachment (FGA):
Trager Pellet Smoker

Reduce primal into 1" x 1" strips with sharp knife. Trim away any excessive fat but product should have 15 - 20% fat content included. Place strips on tray in freezer for about 30 minutes until meat is firm but not frozen. Immediately grind strips of ice cold pork using coarse plates of FGA into stand mixer bowl.

Add remaining ingredients. Mix well by hand. Sausage mixture should hold its shape when formed into a ball. Add small amount of water if needed to bind. Put approximately 4 ounces of the sausage mixture in each corn husk. Sausage should be about 1 inch in diameter and about 4 inches long. Roll sausage inside husk and twist ends. Tie each end tightly with string to secure

Set Traeger to smoke setting and smoke sausages for 3 hours. Raise temperature to 300 degrees and cook until internal temperature reaches 165 degrees F about 1 hour.

Transfer the sausages to a serving platter and serve in the husk.
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Old 08-22-2010, 09:31 PM   #2
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How did they turn out?
I saw you hunting down the recipe in another thread.
Would you or did you change anything?


They sound good!
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Old 08-22-2010, 09:47 PM   #3
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They were pretty good. I made quite a few changes which are reflected in this post. I used the video to help make the production process as close to the original as possible. I also tweaked the seasonings and customized for cooking on a Traeger smoker. The thread with the original recipe and video as well as photos of today's results can be found here.

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Old 08-23-2010, 01:28 PM   #4
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I am confused. Are there 2 threads about this with 2 different names? One with pictures of the finished dish? Or are these 2 different dishes?

BTW I don't need any help with confusion!! I do very well all by myself!!
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Old 08-23-2010, 01:52 PM   #5
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Quote:
Originally Posted by msmofet View Post
I am confused. Are there 2 threads about this with 2 different names? One with pictures of the finished dish? Or are these 2 different dishes?

BTW I don't need any help with confusion!! I do very well all by myself!!

Same dish! Didn't mean to confuse. I really only intended to put a copy of the recipe in this section so it could be more easily found. The other thread over in the TV section was where the conversation started so I put the pics there.

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