Chorizo – The King Of Sausages


This type is by far the most popular sausage grilled on a parrilla. Although, they are used for a variety of other dishes and recipes. The shape and texture resembles sausages found in many other parts of the world; large and plump. Beef or pork is the meat of choice and they are usually sold as links. The majority of those sold by butchers or grocers are seasoned with salt, pepper, and garlic. Paprika, sweet red pepper, and hot chili pepper flakes in addition to the aforementioned ingredients are quite common as well and level of spiciness may vary. Also, some specialty versions can be found that may contain extra garlic, roasted red peppers, or a few herbs.

Uncooked Chorizo


It might take a little bit of trial and error to find the right chorizos to cook since each sausage maker has their own style and recipe. Some lower quality chorizos may contain large chunks of fat, bits of gristle, or meat that did not sell well a few days ago. Looks can be deceiving so you may not know until it is too late.

Fresh chorizo should have a good pinkish color all around and if any of these have a few gray spots or areas, you should avoid them. That is usually a sign of older meat that has been mixed in. Some chorizos may be aged for a day or two and usually have a uniform light grayish or brownish color, they should be fine. Always check with the butcher or grocer about when they were made. Also, make sure that that meat is well packed within the casing and that there are no pockets of air.

How Much To Buy:

You should at least buy one chorizo per person if other meats are going to be grilled. Add a few extra chorizos because there are always guests who want a second serving.

Cooking Directions:

Chorizos should be soaked in cold water for about 5 minutes before placing on the grill. This will help to prevent the casings from cracking or exploding. Place them over a low fire and cook for about 30-40 minutes depending on size and how well you manage the heat.

Whether or not to pierce the sausages while they are cooking is entirely up to you. Some prefer to keep the casings intact all the way to the tables while others don’t like their chorizos to be too juicy. Either way, you should always flip them with tongs instead of a fork so as not to create a large tear.

Señor Chori Says:

Be very careful when flipping or piercing the chorizos. One wrong move and a pressurized stream of hot juice can ruin your shirt or the friend standing next to you with a glass of wine in their hand.

How To Eat:

The best and most popular method of eating chorizos is with bread. Slice them down the middle and place them between a two halves of a fresh piece of baguette along with a good dollop of chimichurri. Mmmmmm!

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15 Comment(s)

  1. I’ve been looking for chorizo long time ago but I don’t know the name in english is there any special brand or name to identify this specific kind of chorizo?

    Jessica | Jan 18, 2008 | Reply

  2. The best sausages or Argentineans Chorizos you will find them in Atlanta, Chorizos Argentinos Brand manufactured by URUMEX. (770) 457-6262
    We are from Uruguay and love them.

    Gustavo | Mar 1, 2008 | Reply

  3. I really do love chorizo Argentino, but I cannot find a good, authentic recipe to make my own. Do you know of any?

    Scott | Sep 5, 2008 | Reply

  4. @Scott: I hear ya, there is a serious problem with Argentinean recipes of these sort online–like they hardly exist. I need to get a few and post them here.

    One recipe here in Spanish

    Another recipe

    Some more info here (also in Spanish)

    Dan at SaltShaker took a couple sausage making classes. Maybe this will ping him and he can pass a recipe by some means.

    A few extra things. I’ve seen all pork, all beef, and a mixture of both. Most had fatback added but there were a few with it left out. Then there is the topic of spices. So, any chorizos you had previously might be different than what these recipes list.

    Asado Argentina | Sep 5, 2008 | Reply

  5. It seems that you have not tried the Mr. Tango brand, they have the best chorizo, morcilla and matambre, when eating you close your eyes and I can assure you that you thing you aare having an “asado” in Argentina, no other like those. I know they have distributors all around US but the plant is in Miami.

    nandy | Jan 23, 2009 | Reply

  6. chorizo is for every language, if not in your area try linguica ( portuguese chorizo)

    ramon | Jan 25, 2009 | Reply

  7. Señor Chori has sound advice . . . I learned the hard way =(

    Christian | Jun 22, 2009 | Reply

  8. Hi.. im looking for a recipe to make about 15 pounds of this stuff.. had some in cancun at
    la Potgonia steak house and it was aswsome !
    if anyone has a good one feel free to email me at

    craig | Jul 3, 2009 | Reply

  9. Muchisimas gracias!!!!

    Vivo en Noruega y sueño con el asado y chorizos argentinos.

    EN3COTE | Aug 19, 2009 | Reply

  10. Chiche’s Chorizos in the DC Metropolitan Area are very good Argentine pork sausages made with wine.

    Mabelle-Dalmasso | Sep 10, 2010 | Reply

  11. Hello Asado Argentina and Friends! We love your site and wanted to let you know that we have quite a few Argentine products on our website. We have been on the net for over 10 years but recently revamped our website completely. Check it our, especially since we carry the Mr. Tango brand chorizo, salchicha and morcilla somebody talked about earlier. Ciao Ciao from GauchoGourmet

    Sylvia | Mar 1, 2011 | Reply

  12. Hi

    We offer an artisanal Argentine chorizo made with local Virginia wine (Loudoun Valley Vineyards) in the Northern Virginia area. You can find us at various Farmers Markets in the area. In addition, the pork used in our sausage was humanely raised, fed a vegetable and grain diet, and contains no hormones or anti-biotics.

    Thanks for a great site

    IL BASTONE GOURMET FOODS | Jun 6, 2011 | Reply

  13. I second that. Chiche’s chorizos are the real deal!

    jake | Jun 19, 2011 | Reply

  14. si quieren degustar Chorizos Argentinos ,Empanadas y Chimichurri todos los sabados de 8 AM-12 PM los esperamos en Farmers Market detras de la corte de Fairfax City desde Mayo a octubre .

    chiche | Jun 23, 2011 | Reply

  15. Logan’s Argentine Chorizo is delicious. I’m in Maryland and can find this at Safeway and at latin markets like Megamart.

    Mick | Apr 12, 2012 | Reply

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