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Heritage Barbecue Choriqueso Sausage Links
Making your own sausage links from scratch lets you get a blend of all of your favorite flavors using fresh ingredients. Plus, it’s much more gratifying!
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Ingredients
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5 lb. boneless pork butt
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15 hog casings
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2 lb. cheddar cheese
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2 white onions
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8 jalapeños
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1 can 8 oz. chipotle chiles
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1 head garlic
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1 bunch cilantro
Seasoning
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1 cup chili powder
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0.5 cup paprika
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0.25 cup dried Mexican oregano
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0.25 cup granulated sugar
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0.25 cup granulated onion
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0.25 cup ground cumin
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0.25 cup cracked pepper
1 Food Prep
Start by cleaning and soaking all hog casings.
Next, cut your pork butt into 2” cubes and place them in a bowl. Mix your seasoning ingredients into the bowl with the pork. Place your seasoned pork in the freezer to cool for one hour prior to grinding.
Dice and chop your vegetables, then sauté all vegetables except cilantro. Place your sautéd vegetables in the freezer to cool.
Cut your cheese into 2” cubes and shred with a coarse grater.
Grind pork with medium die.
Then place your chipotle chiles in a blender and purée until smooth.
Mix together your pork, cheese, chipotle purée and vegetables in a bowl for 5 minutes until the mixture sticks to your hand when touched.
Place the mixture in a sausage stuffer and place the casings on the nozzle. Begin stuffing your casings and tie once full.
Place your sausages in the fridge overnight or for a minimum of 1 hour.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 150°F & 275°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your sausages on the cooler side of the grate, away from the coals. Smoke your sausages at 150°F for 2–3 hours, until your sausages hit an internal temperature of 150°F.
Remove your sausages from the grill and place them in an ice bath for 5 minutes until the internal temperature reads 40°F. When ready, remove and dry your sausages and store them in the refrigerator until they’re ready to cook.
To serve, reheat your sausages either on the grill or in a smoker at 275°F until the internal temperature reaches 165°F.
Recipe created by Daniel Castillo of Heritage Barbecue on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
