Recipes Meat and Poultry Pork Ground Pork Recipes Rhubarb-Chipotle Sausage Be the first to rate & review! 2 Photos 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. Submitted by gonefishn Published on June 18, 2020 Save Rate Print Share Close Add Photo Prep Time: 1 hr Cook Time: 2 hrs 10 mins Total Time: 3 hrs 10 mins Servings: 30 Yield: 30 sausages Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups rhubarb, cut into 1/2-inch pieces 1 (7 ounce) can chipotle peppers in adobo sauce ¼ cup ruby port wine 2 tablespoons white sugar 5 pounds ground pork 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 Directions 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. 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. 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). 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 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. 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. 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. I Made It Print Nutrition Facts (per serving) 169 Calories 11g Fat 2g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 169 % Daily Value * Total Fat 11g 15% Saturated Fat 4g 21% Cholesterol 49mg 16% Sodium 223mg 10% Total Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 14g 27% Vitamin C 1mg 1% Calcium 19mg 1% Iron 1mg 4% Potassium 216mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.