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Heritage Barbecue Choriqueso Sausage Links
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- 5 pounds boneless pork butt
- 2 pounds cheddar cheese
- 2 white onions
- 8 jalapeños
- 8-oz. can chipotle chiles
- 1 head garlic
- 1 bunch cilantro
- 1 cup chili powder
- ½ cup paprika
- ¼ cup dried Mexican oregano
- ¼ cup granulated sugar
- ¼ cup granulated onion
- ¼ cup ground cumin
- ¼ cup cracked pepper
- 15 hog casings
- Start by cleaning and soaking all hog casings. Cut pork butt into 2-inch cubes and place in a bowl. Mix the dry ingredients, rub on the pork butt cubes and place pork in the freezer.
- Dice and chop vegetables, then sauté all vegetables except cilantro. Cool vegetables in the freezer.
- Cut cheese into 2-inch cubes and grind with coarse grater. Grind pork with medium die. Place chipotle chiles in a blender and purée until smooth.
- Mix pork, cheese, chipotle purée and vegetables in a bowl for 5 minutes until mixture sticks to your hand when touched. Place the mixture in a sausage stuffer and place casings on the nozzle. Begin stuffing casings and tie once full. Place sausages in the fridge overnight for a minimum of 1 hour.
- Build a two-zone charcoal fire for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Place sausages on a cold smoker. Start fire and maintain 150°FahrenFheit for 2–3 hours until sausages hit 150°F internal temperature.
- Remove sausages and place in an ice bath for 5 minutes until the internal temperature reads 40°F. Remove and dry sausages, then store in the refrigerator until ready to cook.
- Reheat sausages either on the grill or in a smoker at 275°F until the internal temperature reaches 165°F.
- Daniel Castillo's Tip:
Keep meat and equipment cold by placing in the refrigerator or freezer for a minimum of one hour before use. Meat grinds easiest when almost frozen. Smoke sausages using indirect heat when cold smoking.
Credit: Recipe created by Daniel Castillo of Heritage Barbecue on behalf of Kingsford Charcoal