Mexican · Dinner
Grilled Pork Sausage
Coarsely ground pork sausage seasoned with garlic, dried chili and Mexican oregano, stuffed into casing and grilled over direct high heat until the exterior chars. Served with charred scallions and lime wedges, this smoky, slightly spiced sausage draws on longaniza traditions and pairs naturally with warm corn tortillas.
$4
20 minsPrep
14 minsCook
34 minsTotal
MediumLevel
Nutrition per serving
486Calories
34.2gProtein
33.6gFat
15.8gCarbs
2.9gSugar
3.4gFiber
1450mgSodium
149mgChol
11.9gSat Fat
700mgPotassium
75mgCalcium
3.1mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Soak the dried guajillo chili in hot water for 10 minutes until softened, then drain and mince finely.
2
Build
Combine ground pork, minced guajillo, garlic, cumin, oregano, smoked paprika, apple cider vinegar, salt and black pepper in a bowl, mixing by hand until evenly distributed and slightly tacky.
3
Chill
Cover and refrigerate the mixture for 30 minutes until flavors settle and fat firms for stuffing.
4
Grill
Pack seasoned pork into the rinsed hog casing using a sausage stuffer or wide funnel, twisting into one 8-inch link. Grill over direct high heat for 12–14 minutes, turning every 2–3 minutes, until deeply charred and internal temperature reaches 160°F.
5
Plate
Slice the sausage on a diagonal and arrange with charred scallions, lime wedge and warmed corn tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground pork
- 22 dried guajillo chili
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried Mexican oregano
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp apple cider vinegar
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 small hog casing (about 8 inches)
- 2 tsp2 tsp vegetable oil
- 44 scallions
- 22 lime wedge
- 22 small corn tortilla
