Spicy Roasted Poblano Sausage

Ingredients

• 5 pounds boneless pork shoulder butt, cut into 1 inch cubes
• 1 pound for pork fat back, cut into 1 inch cubes
• 3 large poblano peppers
• 3 tablespoons kosher salt
• 3 tablespoons ancho chile powder
• 2 tablespoons fresh oregano
• 1 tablespoon minced garlic
• 1 tablespoon Spanish Paprika
• 2 teaspoons ground cumin
• 1/2 cup chopped fresh cilantro
• 1 cup ice water
• Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed
• Type of fire: direct
• Grill heat: medium-high

Directions

1. Char the poblanos over the flame of a gas burner or on the grill, turning as needed, until the skins are blackened all over. Move them to a bowl, seal the bowl with plastic wrap, and leave them alone for 30 minutes. Slip off the blackened skins, halve the peppers, and take out the seeds and cores. Dice the peppers finely; you should end up with about 1 cup.
2. Put all the ingredients other than the poblanos, cilantro, and water into a large bowl, then toss until the spices are evenly spread through the meat. Keep the bowl cold until you are ready to grind.
3. Using the small die on a meat grinder, grind the seasoned meat into a bowl nestled in ice. Add the diced peppers and cilantro to the ground mixture. With the paddle attachment, or a sturdy spoon, mix while you drizzle in the water. Keep going until the water has disappeared into the meat and the sausage looks cohesive and tacky, on medium speed for about 1 minute. Chill the mixture until you are ready to stuff.
4. Shape a small bit of the sausage into a patty, then sauté it until it is cooked through. Taste it, and if the seasoning needs help, adjust it now.
5. Fill the hog casings with the sausage mixture, then twist the filled casing into 6-inch links. Refrigerate or freeze them until you are ready to cook.
6. Light 1 chimney full of charcoal. Once all the coals are burning and coated in gray ash, dump them out and spread them in an even layer across the charcoal grate. Scrub the grilling grate clean, then oil it. Set the sausages on the grill and cook them until they reach 150 degrees inside. Take them off the grill and serve.