I was watching triple D and a BBQ guy in KC made sausage and then stuffed it in corn husks instead of casings then smoked it. I made the sausage with a piece of loin and some pork belly fat that I had left over from a belly used for bacon. I only made a little over a pound. Loin cut into cubes belly fat. I also added 4 slices of bacon for a little more flavor. Sausage is ground and corn husks have been soaked. I rolled into a log and then rolled into the husks. I found that if you put to husks opposite of each other then they roll up easier and you can fold both ends over. Just put on the smoker. Only took a couple of hours at 225 Little qview of the finished product. I prefer a fattier cut of pork for sausage but all I had at the time was loin. The sausage was still really good. We sliced it and served it over rice. I like a little sriracha sauce on the side. Thanks for taking a look.