An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Heritage Barbecue Choriqueso Sausage Links

Making your own sausage links from scratch lets you get a blend of all of your favorite flavors using fresh ingredients. Plus, it’s much more gratifying!

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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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

Seasoning

  • 1 cup chili powder
  • 0.5 cup paprika
  • 0.25 cup dried Mexican oregano
  • 0.25 cup granulated sugar
  • 0.25 cup granulated onion
  • 0.25 cup ground cumin
  • 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)

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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