Abiquiu Smoked Chicken Sausages in Cornhusks
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- '2 teaspoons sea salt'
- '1/2 teaspoon New Mexico red chile powder
- such as Rancho de Chimayo or your favorite brand'
- '1/4 teaspoon New Mexico green chile powder
- such as Rancho de Chimayo or your favorite brand'
- '1 tablespoon freshly ground black pepper'
- '3 pounds ground chicken
- turkey
- pork
- or beef'
- '1/3 cup cream-style corn'
- '2 tablespoons chopped sweet onion'
- '2 large cloves garlic
- minced'
- '1/4 cup fire-roasted Hatch chile peppers
- mild or hot'
- '2 tablespoons New Mexico honey'
- '16 dry cornhusks
- soaked in warm water for 20 minutes'
- '16 (5-inch-long) pieces of twine'
- 'Pico de gallo or salsa
- for serving'
- '8-inch soft corn or flour tortillas'
- 'for serving'
- Mix the sea salt, chile powders, and black pepper together in a large bowl
- Add the ground chicken, corn, onion, garlic, Hatch peppers, and honey and combine with your hands until the meat is evenly seasoned
- Remove the cornhusks from the water and place them on a cotton towel to absorb excess water
- Heat your grill or smoker to 250°F
- Form a sausage cylinder with your hands, using about 6 ounces of the sausage mixture
- Set the sausage aside on a plate and repeat until you have 8 sausages
- Place each sausage on a wet cornhusk, top with a second cornhusk, wrap the cornhusks around the sausage, and tie each end with twine
- Smoke for 1 1/2 to 2 hours, or until done
- Serve with homemade pico de gallo or your favorite salsa and a soft corn or flour tortilla
- You can eat them as a wrap or tostada style with a fork
