Directions:
- Heat a smoker or grill to 250 degrees F.
- Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 717.65 Kcal (3005 kJ) | ||
| Calories from fat | 205.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.82g | 35% | |
|---|---|---|---|
| Cholesterol | 171.7mg | 57% | |
| Sodium | 1335.95mg | 56% | |
| Potassium | 1967.9mg | 42% | |
| Total Carbs | 71.97g | 24% | |
| Sugars | 13.17g | 53% | |
| Dietary Fiber | 11.16g | 45% | |
| Protein | 64.92g | 130% | |
| Vitamin C | 32.8mg | 55% | |
| Iron | 6.5mg | 36% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 108.8 Kcal (456 kJ) | ||
| Calories from fat | 31.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 35% | |
|---|---|---|---|
| Cholesterol | 26.03mg | 57% | |
| Sodium | 202.54mg | 56% | |
| Potassium | 298.35mg | 42% | |
| Total Carbs | 10.91g | 24% | |
| Sugars | 2g | 53% | |
| Dietary Fiber | 1.69g | 45% | |
| Protein | 9.84g | 130% | |
| Vitamin C | 5mg | 55% | |
| Iron | 1mg | 36% | |
| Calcium | 8.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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