Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a smoker or grill to 250 degrees F. | 2. Soak corn husks in warm water for 15 minutes. | 3. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. | 4. Put approximately 6 ounces of the sausage mixture on 8 of the open wet corn husks. | 5. Put another corn husk in the opposite direction on top and wrap and tie each end with string. (I may triple wrap and turn over half way through as some of mine were very crispy on the bottom.). | 6. Smoke until the sausage temperature reaches 160 degrees F. on an instant-read thermometer about 1 1/2- 2 hours. Transfer the husks to a serving platter and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn husk	16			12.6083	0.0	2.805	0.0708
kosher salt	2	teaspoons		12.6083	0.0	2.805	0.0708
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
chicken base water	1/2	ounce		12.6083	0.0	2.805	0.0708
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
jalapeno	1/4	cup	chopped seeded	6.525	1.4625	0.2048	0.0832
black peppercorn	1	tablespoon	crushed	12.6083	0.0	2.805	0.0708
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
pork butt	2 1/2	lb	ground	12.6083	0.0	2.805	0.0708

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.