Let's get grilling

1 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.
2 Dice and chop vegetables, then sauté all vegetables except cilantro. Cool vegetables in the freezer.
3 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.
4 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.
5 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.
6 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.
7 Reheat sausages either on the grill or in a smoker at 275°F until the internal temperature reaches 165°F.
8 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.
Cooking for 8 people

Ingredients


  • boneless pork butt
    5 pounds
  • cheddar cheese
    2 pounds
  • white onions
    2
  • jalapeños
    8
  • chipotle chiles
    8-oz. can
  • garlic
    1 head
  • cilantro
    1 bunch
  • chili powder
    1 cup
  • paprika
    ½ cup
  • dried Mexican oregano
    ¼ cup
  • granulated sugar
    ¼ cup
  • granulated onion
    ¼ cup
  • ground cumin
    ¼ cup
  • cracked pepper
    ¼ cup
  • hog casings
    15
Credit: Recipe created by Daniel Castillo of Heritage Barbecue on behalf of Kingsford Charcoal

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