Rhubarb-Chipotle Sausage Recipe - Allrecipes.com
Rhubarb-Chipotle Sausage Recipe
  • READY IN 3+ hrs

Rhubarb-Chipotle Sausage

Recipe by  

"What can I say...I love rhubarb and its versatility. This is a sweet/spicy sausage that is delicious smoked with hickory wood chips. I fried a test patty on the stove to check the seasonings before the corn husk wrapping party began and it's very tasty that way too. It cooks in minutes as opposed to hours if you don't have the patience or time to sit by the grill."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 30 sausages Change Servings

Directions

  1. Bring rhubarb, chipotle peppers with sauce, ruby port, and sugar to a boil in a saucepan; simmer over medium-low heat until rhubarb is tender, about 15 minutes. Remove from heat and let cool.
  2. Blend the rhubarb-chipotle mixture in a blender until smooth. Place ground pork in a large bowl and thoroughly mix 2/3 of the blended sauce into the pork. Season with salt and black pepper.
  3. Heat vegetable oil in a skillet over medium heat. Form about 2 tablespoons of the pork mixture into a small patty and pan-fry the patty until browned and no longer pink, about 5 minutes per side. Taste the patty and mix remaining rhubarb-chipotle sauce, salt, and black pepper to taste into the uncooked pork mixture (do not taste uncooked pork).
  4. Soak corn husks in warm water in a large bowl until softened, about 10 minutes. Heat a smoker to 250 to 275 degrees F (120 to 135 degrees C) and add wood chips to the smoker.
  5. Scoop up about 1/3 cup to a scant 1/2 cup of seasoned pork mixture and form into a sausage shape; place into a soaked corn husk and tie the ends of the husk with twine to enclose the sausage. If husk is too narrow to cover entire sausage, use 2 husks per sausage. Repeat with remaining husks and pork mixture.
  6. Smoke sausages in the preheated smoker until thoroughly cooked and an instant-read thermometer inserted into the middle of the thickest sausage reads 160 degrees F (70 degrees C), about 2 hours.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 2 hrs 10 mins
  • READY IN 3 hrs 10 mins

Footnotes

  • Cook's Note:
  • If there is any left-over rhubarb-chipotle sauce, use it as a marinade for chicken. Add a cup of water to the sauce and marinate chicken pieces for 2 hours in the fridge.
ADVERTISEMENT

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Breakfast Sausage

See how easy it is to make breakfast pork sausage from scratch.

Italian Sausage, Peppers, and Onions

This classic Italian dish makes delicious sandwiches.

Italian “Sausage” Baby Back Ribs

These baby back ribs are rubbed with Italian sausage seasonings.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States