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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.
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