Cooking for 8 people
Ingredients
- 5 lb.
boneless pork butt
- 15
hog casings
- 2 lb.
cheddar cheese
- 2
white onions
- 8
jalapeños
- 1 can
8 oz. chipotle chiles
- 1 head
garlic
- 1 bunch
cilantro
- 1 cup
chili powder
- 1 cup
paprika
- 0 cup
dried Mexican oregano
- 0 cup
granulated sugar
- 0 cup
granulated onion
- 0 cup
ground cumin
- 0 cup
cracked pepper
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 150°F & 275°F (Low Heat)
3The 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.
