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 lb.
-
cheddar cheese
2 lb.
-
white onions
2
-
jalapeños
8
-
8 oz. chipotle chiles
1 can
-
garlic
1 head
-
cilantro
1 bunch
-
chili powder
1 cup
-
paprika
0.5 cup
-
dried Mexican oregano
0.25 cup
-
granulated sugar
0.25 cup
-
granulated onion
0.25 cup
-
ground cumin
0.25 cup
-
cracked pepper
0.25 cup
-
hog casings
15
Credit: Recipe created by Daniel Castillo of Heritage Barbecue on behalf of Kingsford Charcoal
For safe meat preparation, reference the USDA website.

Light your fire with all new Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.