When people shuck corn, they usually throw away the husks. We found one reason to keep them: to hold chicken sausages smoked on the grill. Use nature’s bounty for all that it offers and serve these delicious chicken sausages as entrées or side dishes. Diners will enjoy the spicy flavor of the fire-roasted chile peppers and seasonings as much as they appreciate the healthy benefits of chicken.
- 3 pounds ground chicken (can substitute ground beef, pork, or turkey)
- 1/3 cup cream-style corn
- ¼ cup fire-roasted chile peppers, hot or mild
- 2 large garlic cloves, minced
- 2 tablespoons honey
- 2 tablespoons sweet onion, chopped
- 1 tablespoon black pepper, freshly ground
- 2 teaspoons sea salt
- ½ teaspoon red chile powder
- ¼ teaspoon green chile powder
- 16 dry cornhusks
- 16 pieces of twine, each 5 inches long
- 8 flour or soft corn tortillas
- Salsa or pico de gallo, for serving
Step 1: Soak the cornhusks in warm water for approximately 20 minutes. Remove them and place them on a cotton towel so excess water is absorbed.
Step 2: Mix the red and green chile powders, black pepper, and sea salt in a large bowl. Add corn, ground chicken, garlic, onion, honey, and peppers. Use hands to combine the ingredients until the meat is seasoned evenly.
Step 3: Heat grill to 250 degrees Fahrenheit.
Step 4: Take approximately 6 ounces of sausage mixture and form it into a cylinder. Place this on a plate and use the same process to create 7 more sausages.
Step 5: Put each sausage into a wet cornhusk. Top each with a second cornhusk and wrap the husks around the sausage. Tie the end of each husk with a section of twine.
Step 6: Smoke the sausages until they are done inside and out, approximately 1 ½ to 2 hours.
Step 7: Serve with flour or soft corn tortillas, preparing as tostadas or wraps. Provide salsa or pico de gallo on the side for dipping.