1 recipe Mexican Chorizo (here), stuffed into casings (6 to
8 links), or about 2 pounds store-bought sausages
Lime wedges (optional)
TO COOK ON THE GRILL
Heat 1 tablespoon vegetable oil in a large saucepan over
medium-high heat until shimmering. Add the onion and
cook, stirring frequently, until softened, about 4 minutes.
Add the chili powder and cumin and cook, stirring, until
fragrant, about 1 minute. Add the tomatoes, capers,
olives, and cilantro, season to taste with salt and pepper,
and remove from the heat. Set aside.
- Light a chimneyful of charcoal. When the coals are
covered with gray ash, pour out and spread evenly over
one side of the grill. Set the cooking grate in place, cover
the grill, and allow to preheat for 5 minutes. Or, if using a
gas grill, heat one set of burners to high and leave the
others off. Clean and oil the grilling grate. - Transfer the tomato mixture to 10-inch square disposable
aluminum foil pan. Nestle the sausages into the mixture.
Place the tray on the hot side of the grill and cook until
simmering, about 4 minutes. Slide to the cooler side of
the grill, cover, with the vents over the sausages, and
cook, with all the vented part of the lid positioned open,
until an instant-read thermometer inserted into the
thickest part of the sausages registers 140° to 145°F,
about 15 minutes, turning once halfway through. - Remove the lid. Using tongs, remove the sausages from
the sauce and place on the hot side of the grill. Cook,
turning occasionally, until well browned and crisp, about