An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

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!

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 8 people

Ingredients

  • 5 lb. boneless pork butt
  • 15 hog casings
  • 2 lb. cheddar cheese
  • 2 white onions
  • 8 jalapeños
  • 1 can 8 oz. chipotle chiles
  • 1 head garlic
  • 1 bunch cilantro

Seasoning

  • 1 cup chili powder
  • 0.5 cup paprika
  • 0.25 cup dried Mexican oregano
  • 0.25 cup granulated sugar
  • 0.25 cup granulated onion
  • 0.25 cup ground cumin
  • 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

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.

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