Abiquiu Smoked Chicken Sausages In Cornhusks Recipes

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ABIQUIU SMOKED CHICKEN SAUSAGES IN CORNHUSKS



Abiquiu Smoked Chicken Sausages in Cornhusks image

We don't know where Bob Palmgren, head pitmaster and proprietor of RJ's Bob-Be-Que in Mission, Kansas, got the idea for smoked sausage in cornhusks, but we credit him for inspiring our own version. Bob features a pork sausage with chopped jalapeño peppers and other seasonings. Ours pays homage to the artist Georgia O'Keeffe, who spent much of her creative life in northern New Mexico at a place called Abiquiu, taking inspiration from the local terrain. This one features a chicken sausage with chopped fire-roasted Hatch chile peppers and other New Mexico seasonings.

Provided by Ardie A. Davis

Yield Serves 4 to 6

Number Of Ingredients 14

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

Steps:

  • 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.

CHICKEN SAUSAGES WITH PEPPERS



Chicken Sausages with Peppers image

Chicken sausage is lower in calories compared to its pork counterpart, but it doesn't skimp on the bold, savory flavors you love. Try it with sweet, crunchy bell peppers for a fast and healthy dinner. -Deborah Schaefer, Durand, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 small onion, halved and sliced
1 small sweet orange pepper, julienned
1 small sweet red pepper, julienned
1 tablespoon olive oil
1 garlic clove, minced
1 package (12 ounces) fully cooked apple chicken sausage links or flavor of your choice, cut into 1-inch pieces

Steps:

  • In a large nonstick skillet, saute onion and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in sausages; heat through.

Nutrition Facts : Calories 208 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 483mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

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