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A distinctive smoked pork sausage from Valladolid, Yucatán, seasoned with local spices. This high protein, carnivore-friendly delicacy is perfect for family gatherings and hearty meals.
Prepare the natural hog casings by rinsing thoroughly under cool water and soaking for 30 minutes.
Dice the pork shoulder and pork back fat into small cubes, then pass them through a coarse meat grinder to create an even texture.
In a large bowl, combine the ground meats with achiote paste, minced garlic, dried oregano, black pepper, sea salt, ground allspice, vinegar, and smoked paprika. Mix until all ingredients are evenly incorporated and the mixture becomes sticky.
Cover the sausage mixture and chill in the refrigerator for at least 1 hour to allow the flavors to meld and the texture to firm up.
Stuff the seasoned meat mixture tightly into the prepared hog casings, then twist into 6-inch links, taking care not to overfill to avoid bursting.
Hang sausages in a cool, well-ventilated area or refrigerate uncovered on a rack for 2–4 hours so the surface dries.
Smoke the sausages over indirect heat at 180°F–200°F for 2 hours, ensuring the internal temperature reaches at least 155°F.
Allow sausages to rest at room temperature for 10 minutes before slicing and serving.
