We don't know where Bob Palmgren, head pitmaster and proprietor of RJ's Bob-Be-Que in Mission, Kansas, got the idea for smoked sausage in cornhusks, but we credit him for inspiring our own version. Bob features a pork sausage with chopped jalapeño peppers and other seasonings. Ours pays homage to the artist Georgia O'Keeffe, who spent much of her creative life in northern New Mexico at a place called Abiquiu, taking inspiration from the local terrain. This one features a chicken sausage with chopped fire-roasted Hatch chile peppers and other New Mexico seasonings.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Mix the sea salt, chile powders, and black pepper together in a large bowl. Add the ground chicken, corn, onion, garlic, Hatch peppers, and honey and combine with your hands until the meat is evenly seasoned.
Step 2
Remove the cornhusks from the water and place them on a cotton towel to absorb excess water.
Step 3
Heat your grill or smoker to 250°F.
Step 4
Form a sausage cylinder with your hands, using about 6 ounces of the sausage mixture. Set the sausage aside on a plate and repeat until you have 8 sausages. Place each sausage on a wet cornhusk, top with a second cornhusk, wrap the cornhusks around the sausage, and tie each end with twine.
Step 5
Smoke for 1 1/2 to 2 hours, or until done.
Step 6
Serve with homemade pico de gallo or your favorite salsa and a soft corn or flour tortilla. You can eat them as a wrap or tostada style with a fork.
