Abiquiu Smoked Chicken Sausages in Cornhusks

Ingredients for Abiquiu Smoked Chicken Sausages in Cornhusks

• 2 teaspoons sea salt

• 1/2 teaspoons New Mexico red chilli powder, such as Rancho de Chimayo or your favourite brand

• 1/4 teaspoons New Mexico green chilli powder, such as Rancho de Chimayo or your favourite brand

• 1 matsked nymalen svartpeppar

• 1.4kg chicken mince, turkey, pork, or beef

• 80ml cream-style corn

• 2 tablespoons chopped sweet onion

• 2 large cloves garlic, minced

• 40g fire-roasted Hatch chilli 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, chilli powders, and black pepper together in a large bowl. Add the chicken mince, 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 121°C.

Form a sausage cylinder with your hands, using about 170g 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 favourite salsa and a soft corn or flour tortilla. You can eat them as a wrap or tostada style with a fork.

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