Smoky Rhubarb-Chipotle Sausage

Follow our step-by-step guide on how to make Smoky Rhubarb-Chipotle Sausage.

1. Step 1

   Start by bringing the rhubarb, chipotle peppers with their sauce, ruby port wine, and sugar to a lively boil in a saucepan. Once boiling, reduce the heat and let it simmer gently for about 15 minutes, or until the rhubarb becomes tender. After that, remove the saucepan from the heat and allow the mixture to cool down.

2. Step 2

   Once cooled, blend the rhubarb-chipotle mixture in a blender until it reaches a smooth consistency. In a large mixing bowl, combine the ground pork with two-thirds of the blended sauce, mixing thoroughly. Season this mixture with salt and black pepper to your liking.

3. Step 3

   In a skillet, heat the vegetable oil over medium heat. Take about 2 tablespoons of the pork mixture and shape it into a small patty. Pan-fry the patty for about 5 minutes on each side, or until it’s nicely browned and cooked through. Taste the patty and adjust the seasoning by mixing in the remaining rhubarb-chipotle sauce, along with more salt and black pepper if needed (remember not to taste the uncooked pork!).

4. Step 4

   Next, soak the dried corn husks in warm water for about 10 minutes, or until they soften. While the husks are soaking, preheat your smoker to a temperature between 250 to 275 degrees F (120 to 135 degrees C) and add your favorite wood chips for that smoky flavor.

5. Step 5

   Now it’s time to form the sausages! Scoop up about 1/3 to 1/2 cup of the seasoned pork mixture and shape it into a sausage form. Place this into a soaked corn husk and tie the ends with kitchen twine to secure the sausage. If a single husk isn’t wide enough, feel free to use two husks to cover the sausage completely. Repeat this process until all the husks and pork mixture are used up.

6. Step 6

   Finally, smoke the sausages in your preheated smoker for about 2 hours, or until they are thoroughly cooked. You’ll know they’re ready when an instant-read thermometer inserted into the thickest part of the sausage reads 160 degrees F (70 degrees C).