Smoked achiote pork sausage with charred xcatik chili barbecue sauce
Mexican + American cuisine · Rick Bayless · ♥ 1.2K likes · 33.3K views · 26 min video
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Read about roasts in the BrightCulinary Book
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Ingredients
Method
Techniques
- ground pork shoulder
- picado rojo
- water
Combine ground pork shoulder with achiote seasoning paste and a splash of water; mix by hand.
- sausage casing
Pull sausage casing onto the sausage stuffer and fill it; poke a few small holes in the casing with a toothpick to prevent air bubbles.
- Xcatique chilies
- habanero chilies
- 1 whole large white onion
- 1 head garlic
Char fresh xcatik chilies, habaneros, a large white onion and a whole head of garlic in the fire end of the smoker with the lid closed; cool.
- 1 whole sour orange
Peel the bitter skin off a sour orange; roughly chop the charred vegetables with skin and seeds; peel the garlic.
- apple cider vinegar
- lime juice
- brown sugar
- ketchup
Blend with the sour orange juice, apple cider vinegar, a splash of lime juice, brown sugar, ketchup and salt.