Serves: 6
Total Calories: 818

7 feet sausages casing (see Notes)
2 1/2 pounds ground pork (about 20 percent fat)
1/3 cup red wine vinegar
1/4 cup water, ice cold
3 tablespoons paprika, sweet, preferably imported
1 tablespoon paprika, hot, preferably imported, or ancho chile powder
1 to 2 tablespoon red pepper flake, hot
1 tablespoon salt, coarse (kosher or sea), or more to taste
2 teaspoons oregano, dried
2 teaspoons cumin, ground
2 teaspoons coriander, ground
5 cloves garlic, minced
1 tablespoon sugar
1 teaspoon black pepper, freshly ground, or more to taste
1 to 2 tablespoon vegetable oil, for brushing the sausages
6 crusty rolls, for serving

1. Soak the sausage casing in a large bowl of cold water for 1 hour, changing the water several times.

2. Combine the ground meat, vinegar, water, sweet and hot paprikas, 1 tablespoon hot pepper flakes, 1 tablespoon salt, the oregano, cumin, coriander, garlic, sugar, and 1 teaspoon black pepper in a large mixer bowl. Beat the mixture with a mixer fitted with the paddle or dough hook. Alternatively, you can mix with a wooden spoon. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding hot pepper flakes, salt, or black pepper to the remaining mixture as necessary it should be highly seasoned.

3. Remve the casing from the soaking water and rinsing out the insides as directed (see Notes).

4. Preheat the grill to high.

5. When ready to cook, prick each sausage in several places with a needle or toothpick and brush lightly with oil. (Make sure the needle doesn’t wind up in the sausage.) Arrange the sausages on the hot grate and grill, turning with tongs, until nicely browned all over and cooked through (a metal skewer inserted in one will come out very hot to the touch), 16 to 20 minutes in all.

6. Serve the chorizos, hot dog style, on crusty rolls or cut them into pieces and serve on small skewers or toothpicks.

Makes twelve 5-inch links serves 6

Notes: If you do not wish to make sausages in casings, mold the sausage mixture onto flat skewers as in step 2 of Oasis Kebabs , then proceed to cook the kebabs as directed in that recipe.

If you’re not planning to cook the prepared sausage immediately, cover loosely with plastic wrap and refrigerate.

Nutritional Facts:

Serves: 6
Total Calories: 818
Calories from Fat: 647

More Recipes from the The Barbecue Bible Cookbook:
Avocado, Sprout and Salsa Burger
Bacon and Smoked-Cheese Burger
Beef Sates With Coriander / Sate' Age
Bosnian Three-Meat Patties / Cevapcici
Bulgarian Burgers / Kufteh
Cheeseburger
Cracked Wheat and Lamb Kebabs / Semit Kebab
Flying Fox Sates / Sate' Kalong
Four-Pepper Chicken Kebabs / Kafta
Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt
Lamb In Lavash / Lyulya Kebab
Lamb Sate With Tamarind Sauce / Sate' Buntel
Lamb and Eggplant Kebabs / Sedzeli Kebab
Lamb and Pistachio Kebabs
Oasis Kebabs / Kofta
Persian Lamb and Beef Kebabs / Kubideh
Pomegranate Molasses / Narshrab
Pork and Pomegranate Sausages / Kupati
Romania Pork and Lamb Sausage / Mititei
Samba Dogs
Samba Sausages / Choricou
Shallot Kebabs With Pomegranate Molasses / Sogar Kebab
Slipper Burgers / Chapli Kebab
Spiced Lamb and Beef Kebabs / Lula Kebab
Spicy Chorizos
Tamarind Water
The Great American Hamburger
The Original Karim's Seekh Kebab