Heritage Barbecue Choriqueso Sausage Links

Let's get grilling
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.
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
For safe meat preparation, reference the USDA website.

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