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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