Jalapeno Sausage From "Triple D" with Que-View

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ballagh

Smoking Fanatic
Original poster
Dec 23, 2006
320
19
Iowa
I know a number of us watched this episode where Guy Fieri went to KC.  I went to his website and they had the recipe for the jalapeno sausage from  R.J's Bob-Be-Que Shack in Mission, Kansas  .  It turned out amazing.  Used a bunch of peppers fresh from the garden.  Tasty  Here is the recipe from his website:
  • 16 corn husks
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar
  • 1/2-ounce chicken base dissolved in 2 ounces cold water
  • 1 tablespoon chopped fresh garlic
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup chopped and seeded jalapenos
  • 1 tablespoon crushed black peppercorns
  • 1/2 teaspoon cayenne pepper
  • 2 1/2 pounds coarsely ground pork butt
concordance-end
[h2]Directions[/h2]
Heat a smoker or grill to 250 degrees F.

Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.  

Turned out freaking amazing!!!!!!!  Next batch will have some cheese and a few other ingrediants added to it. :)

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Reactions: BrianGSDTexoma
Awesome, awesome, awesome!

I saw this on TV, looked at my wife, and said -- I have to make these!.

You sir, are a man of action.  I'm still waiting to do so.  But you have inspired me.

Did/can you just use husks from corn you husk, or did you but them? I suppose either would work.

Great job!
 
either would probley work jak.  i bought a bag at the local mexican grocery store.  got a bag of like 250 for a buck :)

yes the smoke did penatrate the husks.  there was about a 1/8" smoke ring on the sausage.  It tasted amazing.  just reheated one for lunch.  man it amplified the smoke flavor ten fold.  very tasty.
 
So I'm making these and a couple of breakfast fatties to freeze and have "on hand" and I have the jalapenos for these and green peppers for the "western omelet" fattie all diced up and on the cutting board ready for assembly, well I had a terrible migraine headache and apparently my eyes weren't seeing straight and I swapped the diced jalapenos and the diced green pepper.  The result, I was disappointed in the heat on the sausage then I realized my mistake when I ate a slice of the fatty the next day and got a "hot" surprise.  Holy moley.....

Moral of the story, never cook with a migraine and never place peppers that look the same all diced up next to each other on a cutting board.  UGH.  I will say once I got over the shock the fatty was delicious.  I just wish I took some pictures of the fatty as they were a half / half of omelet on one side and hasbrowns on the other.
 
Tried this recipe recently, with a few changes.  Sadly the biggest change was having to do it in the oven, since my ecb was involved in a automobile accident (dont ask lol stupid nieghbor, thas all I'm sayin), and my uds isnt finished yet. So I added a alittle liquid smoke ( not the same but....) Also substituted the pork butt, with 4lbs of ground deer meat and a 1lb of ground bacon. After alittle math i mixed it all up and totally forgot the garlic ( kickin my butt on that one ) Made 15 to 20 sausages before I ran out of corn husks, and my wife had the brilliant idea to use the rest of the meat for a meat loaf.  Cant wait to make these again when my uds is up and running, they were awesome!!!! Oh I also added a cup of cheddar cheese to mine.
 
I have been wanting to do this for a while now and you just kicked me in the butt to make it happen. I am going to make some with chicken too and might change up the spices on that one. Shooting for this weekend but it is raining so I don't know if it will happen that soon
 
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