Name: Chorizo & Queso Smoked Links
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 links fresh chorizo sausages, about 5 oz each; 8 oz Oaxaca cheese, cut into 8 equal sticks; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper

Steps

Prepare smoker for 275°F using oak or mesquite wood, aiming for light smoke.
Pat chorizo sausages dry with paper towels and place on a cutting board.
Using a sharp knife, carefully cut a horizontal slit along the length of each chorizo sausage, about halfway through, leaving 1/2 inch on each end intact.
Stuff each slit with a stick of Oaxaca cheese, pressing gently so it nestles inside the casing.
Brush the outside of each stuffed chorizo sausage with olive oil and season lightly with kosher salt and black pepper.
Place stuffed chorizo sausages on the smoker grates, leaving 2 inches between each link.
Smoke at 275°F for 65 minutes, until the internal temperature reaches 160°F and the casing is deep brown and crispy.
Remove chorizo sausages from smoker and let rest for 5 minutes before serving.
Serve immediately while Oaxaca cheese is still molten, optionally with flour tortillas, pickled onions, and fresh cilantro.

Chef's notes

Make-ahead: stuff the chorizo sausages up to 4 hours in advance, wrap tightly in plastic wrap, and refrigerate until ready to smoke -- cold sausages hold their shape better when slitting and stuffing. Doneness cue: pull the links at exactly 160°F internal temperature measured at the thickest point; going beyond 165°F risks the casing splitting wide open and losing most of the cheese. Common mistake to avoid: cutting the slit too deep or all the way through the casing causes the cheese to fall out during smoking -- stop the knife at the halfway point and leave the 1/2-inch end buffers intact. Substitution: if Oaxaca cheese is unavailable, fresh mozzarella or quesadilla cheese melt at a similar rate and work equally well; avoid aged cheeses, which seize up instead of going molten. Storage: refrigerate leftovers in an airtight container for up to 3 days; reheat in a 300°F oven for 10 to 12 minutes so the casing re-crisps without blowing out the remaining cheese.

Source: Chef Rocky

Chorizo & Queso Smoked Links

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