Abiquiu Smoked Chicken Sausages in Cornhusks
Flavorful homemade sausages combining ground meat with New Mexican chile powders, honey, and fire-roasted Hatch peppers, wrapped in cornhusks and smoked to perfection. These Southwest-inspired sausages are served with tortillas and salsa for a complete meal.
Ingredients
- •2 teaspoons sea salt
- •½ teaspoon New Mexico red chile powder
- •¼ teaspoon New Mexico green chile powder
- •1 tablespoon freshly ground black pepper
- •3 pounds ground chicken
- •⅓ cup cream-style corn
- •2 tablespoons chopped sweet onion
- •2 cloves garlic
- •¼ cup fire-roasted Hatch chile peppers
- •2 tablespoons New Mexico honey
- •16 pieces dry cornhusks
- •16 pieces twine
- •1 serving pico de gallo
- •8 pieces tortillas
- •1 serving for serving
Cooking Instructions
- 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.
10 min
- 2.
Remove the cornhusks from the water and place them on a cotton towel to absorb excess water.
5 min
- 3.
Heat your grill or smoker to 250°F.
15 min
- 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.
20 min
- 5.
Smoke for 1 1/2 to 2 hours, or until done.
120 min
- 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.
5 min
