# https://www.kingsford.com/recipes/heritage-barbecue-choriqueso-sausage-links/?do_action=save-recipe #review-section

Heritage Barbecue Choriqueso Sausage Links

Name: Heritage Barbecue Choriqueso Sausage Links
Prep time: 1 min
Cook time: 360 min
Total time: 361 min
Ingredients: 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

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.