rhubarb-chipotle sausage

Ingredients

• Servings: 30
• 2 cups rhubarb, cut into 1/2-inch pieces
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1/4 cup ruby
• 2 tablespoons white sugar
• 5 pounds ground lamb
• 2 teaspoons salt, or to taste
• 2 teaspoons ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 30 dried corn husks, or as needed
• kitchen twine

Recipe

Cook Time: 2 hrs 10 mins

Ready Time: 3 hrs 10 mins


• bring rhubarb, chipotle peppers with sauce, ruby , 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.
• blend the rhubarb-chipotle mixture in a blender until smooth. place ground lamb in a large bowl and thoroughly mix 2/3 of the blended sauce into the lamb. season with salt and black pepper.
• heat vegetable oil in a skillet over medium heat. form about 2 tablespoons of the lamb 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 lamb mixture (do not taste uncooked lamb).
• 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.
• scoop up about 1/3 cup to a scant 1/2 cup of seasoned lamb 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 lamb mixture.
• 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.