How to Cook Chorizo

Chorizo is a distinctive, spicy sausage that's delicious in tacos, hashes, or sandwiches. You've probably seen hard, Spanish chorizo links near the deli. This chorizo isn't usually cooked because it's sliced thinly and served at room temperature. To cook chorizo, look for fresh Mexican chorizo at the meat counter. You can stir-fry this flavorful chorizo in a skillet until it crumbles or you could toss the links in the oven or on the grill.

Ingredients

Stovetop Chorizo and Eggs

8 eggs
12 ounces (340 g) of Mexican chorizo
1 white onion
2 plum tomatoes
1 clove of garlic
1 tablespoon (15 ml) of vegetable oil
Salt to taste

Makes 4 servings

Roasted Mexican Chorizo

2 pounds (0.91 kg) of chorizo sausage
1 large onion
4 whole cloves of garlic
2 sprigs of fresh rosemary
2 sprigs of fresh oregano
1 tablespoon (15 ml) of vegetable oil

Makes 4 to 6 servings

Grilled Chorizo Links

4 Mexican chorizo links
1 tablespoon (15 ml) of vegetable oil

Makes 4 servings

Method 1

Method 1 of 4:

Working with Chorizo

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Spanish chorizo is sold in firm, sausage link form and it's already smoked so there's no need to cook it. To cook fresh Mexican chorizo, buy it ground up in a tube or in fresh sausage links from the butcher.^{[1]XResearch source}
To use Spanish chorizo, simply slice it thinly and drape it over crackers or serve it along with olives and hard cheese.
2
Remove the casing from fresh chorizo if you want to crumble and fry it. If you bought Mexican chorizo links and you want to cook the chorizo so it crumbles, cut a thin slit across the length of each link. Then, squeeze the chorizo out. To grill or roast the chorizo links, leave the casing on. It's edible so there's no need to remove it.^{[2]XResearch source}
- If you bought a package of Mexican chorizo in a tube, cut open the end of the package and squeeze the chorizo out.
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3
Slice links of fresh chorizo if you'd like to sauté them. To get pieces of chorizo that are crisp on the sides, place Mexican chorizo links on your cutting board and slice them into ¹⁄₂ inch (1.3 cm) rounds. Then, heat them in a skillet over medium for 8 to 10 minutes or until they're firm.^{[3]XResearch source}
- Use a serrated knife so the chorizo doesn't squirt out of the casing as you try to cut the links.
Tip: Since it's difficult to dice fresh chorizo, it's best to simply cut it into rounds. Then, you can chop the slices once they've finished cooking.
4
Avoid boiling chorizo before cooking it. Although you might boil fresh sausages before grilling them, boiling chorizo will ruin its flavor. As the chorizo boils, fat melts out of it and you'll be left with dry chorizo that isn't as tasty.
- As long as you turn chorizo links frequently as they grill, the chorizo will be perfectly cooked.

Method 2

Method 2 of 4:

Stovetop Chorizo and Eggs

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1
Chop the onion, tomatoes, and 1 clove of garlic if you want to add vegetables. Finely chop 1 white onion and push it to the side of your cutting board. Then, cut 2 plum tomatoes into ¹⁄₂ inch (1.3 cm) pieces and mince 1 clove of garlic.^{[4]XResearch source}
- If you don't want to add vegetables, skip this step.
2
Sauté the onion for 1 minute over medium heat. Pour 1 tablespoon (15 ml) of vegetable oil into a skillet and turn the burner to medium. Once the oil shimmers, add the chopped onion and stir it as it cooks.^{[5]XResearch source}
- Cook the onion so it just softens a little.
3
Stir in the tomato and garlic and sauté the mixture for 1 more minute. Add the chopped tomatoes and garlic to the skillet and stir the vegetables so they don't stick to the bottom of the pan.^{[6]XResearch source}
- Cook the vegetables until the garlic becomes fragrant and the tomatoes soften.
4
Cut a thin slit along the casing of your fresh Mexican chorizo. If you purchased fresh chorizo from the meat case or a butcher, it's probably contained in a casing. To remove the casing before you cook the chorizo, slice a thin slit down the length of the chorizo. Then, you can squeeze the chorizo out of the casing.^{[7]XResearch source}
- Some brands of Mexican chorizo don't have this casing, so all you have to do is open the package!
- If you'd rather use cured Spanish chorizo, chop it into fine pieces and use it instead of the fresh chorizo. Keep in mind that since it's fully cured, you just need to reheat it for a few minutes in the skillet before adding the eggs.
5
Add the chorizo to the skillet and cook the mixture for 5 to 7 minutes. Squeeze the 12 ounces (340 g) of Mexican chorizo into the skillet with the vegetables and stir the meat to break it up. Keep stirring it occasionally to help the chorizo cook evenly.^{[8]XResearch source}
- Chorizo releases a lot of grease once it's cooked. If you don't want to leave this in the skillet, carefully hold a lid over the skillet and drain the grease into a heat-proof container. Then, discard the grease.
Keep beating the eggs until they're a uniform yellow color and you don't see separate yolks or whites. If you prefer, use 2 cups (470 ml) of liquid eggs instead of whole eggs.^{[9]XResearch source}
Slowly pour the beaten eggs in so the grease doesn't splash out of the skillet. Leave the eggs to cook for 1 full minute before you stir them.^{[10]XResearch source}
Variation: To make the popular chorizo with potatoes, make 1 pound (0.45 kg) of home fries. Cook 12 ounces (340 g) of Mexican chorizo in a separate skillet over medium heat for 8 to 10 minutes. Then, stir the chorizo into the fried potatoes.
8
Cook the chorizo and eggs for 3 to 4 minutes or until the eggs are done. Stir the mixture occasionally to break up the eggs and prevent them from sticking. Cook the chorizo and eggs until the eggs are as firm as you like.^{[11]XResearch source}
- Cook the chorizo until it's crumbly and firm. If you have an instant-read meat thermometer, push it into a piece of chorizo to see if it's reached 160 °F (71 °C).
9
Serve the chorizo and eggs while they're hot. Turn off the burner and spoon the chorizo and eggs onto serving plates. If you like, set out warm tortillas and salsa with the chorizo and eggs.^{[12]XResearch source}
- Refrigerate leftover chorizo and eggs in an airtight container for up to 1 week.

Method 3

Method 3 of 4:

Roasted Mexican Chorizo Links

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Ensure that you have an oven rack in the center of the oven before you turn the oven on. Leave the oven to preheat while you slice the onions.^{[13]XResearch source}
2
Cut 1 onion into ¹⁄₂ inch (1.3 cm) thick slices and lay them in a cast-iron skillet. Use a yellow onion if you'd like a sweeter flavor or slice a red onion for a sharper taste. Arrange the sliced onion in a single layer in the skillet.^{[14]XResearch source}
- For a more delicate flavor, use 5 shallots instead. Peel the shallots and slice each in 1/2. Then, spread them in the skillet.
Peel the garlic cloves and toss them into the skillet. Then, lay 2 sprigs of fresh rosemary and 2 sprigs of fresh oregano over the onions.^{[15]XResearch source}
Tip: Substitute your favorite fresh herbs for the rosemary or oregano. For example, swap fresh thyme for the oregano.
4
Lay 2 pounds (0.91 kg) of chorizo sausage in the skillet and brush it with vegetable oil. Arrange the links so there's at least ¹⁄₂ inch (1.3 cm) of space in between each chorizo. Dip a pastry brush into 1 tablespoon (15 ml) of vegetable oil and brush the top and sides of each chorizo link with the oil.^{[16]XResearch source}
- Brushing the chorizo will help them brown as they roast.
5
Roast the chorizo with onions until they reach 160 °F (71 °C). Put the skillet into the preheated oven and cook the links for 20 to 30 minutes. Use tongs to carefully turn each link halfway through the cooking time. When you think they're done roasting, insert an instant-read meat thermometer into a link to see if it's reached 160 °F (71 °C).^{[17]XResearch source}
- The time it takes to roast the chorizo will depend on the brand and size of the links. Begin checking them after they've cooked for 20 minutes.
6
Serve the chorizo with crusty bread or roasted vegetables. Turn off the oven and wear oven mitts to remove the hot skillet. Transfer the chorizo links to plates and serve them with soft cheese, crusty bread, and roasted vegetables.^{[18]XResearch source}
- Put leftover links in an airtight container and refrigerate them for up to 4 days.

Method 4

Method 4 of 4:

Grilled Chorizo Links

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1
Heat a charcoal or gas grill to high. If you're using a gas grill, turn the burners to high. To heat a charcoal grill, fill a chimney with briquettes and light them. Dump the briquettes in the bottom grill grate once they become hot and lightly covered with ash. Then, set the top grill grate on the grill.^{[19]XResearch source}
- If you use a charcoal grill, the chorizo links will get an extra-smoky flavor.
Tip: If your top grill grate is dirty from the last time you grilled, let the grill heat up for about 5 minutes. Then, wear oven mitts to carefully scrub the grate with a barbecue brush.
To prevent the chorizo links from sticking to the grill, pour about 1 tablespoon (15 ml) of vegetable oil into a small dish. Bunch a paper towel into a ball and use tongs to pick up the balled paper towel. Dip it into the oil and brush the oiled paper towel over the top grill grate.^{[20]XResearch source}
3
Lay 4 chorizo links on the hot grill and close it. Arrange the chorizo links so they're at least 1 inch (2.5 cm) apart. This will allow air to circulate between them and they'll cook evenly. Put the lid on the grill to keep your grill hot.^{[21]XResearch source}
- If you'd like to serve more people, double or triple the recipe.
4
Cook the chorizo for 30 to 35 minutes or until the links reach 160 °F (71 °C). Use tongs to turn the chorizo about every 5 minutes so they brown on all sides. Once you've grilled them for 30 minutes, insert an instant-read meat thermometer into a link. Remove the chorizo links once they reach 160 °F (71 °C).^{[22]XResearch source}
- If the links aren't fully cooked, check them again after 5 minutes.
5
Transfer the chorizo to a cutting board and rest the links for 5 minutes before serving. Use the tongs to take the links off of the grill and set them on a cutting board or serving plate. Cover them loosely with aluminum foil and leave them for 5 minutes so the juices redistribute within the meat. Then, serve the chorizo in a bun as a sandwich or slice the links to serve them with grilled vegetables.^{[23]XResearch source}
- Refrigerate leftover chorizo links for up to 4 days in an airtight container.

How Do You Cook Chorizo?

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Question
What does chorizo taste like?
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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
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Chorizo is a spicy sausage. The Mexican version is usually seasoned with vinegar and chile peppers, while the Spanish version is seasoned with garlic and smoked paprika.
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What is chorizo made of?
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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
How.com.vn Staff Editor
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Chorizo is made of chopped or minced pork and pork fat with a variety of seasonings. The Spanish version is usually made of smoked pork, while the Mexican version is made of raw pork. Traditionally, the casing is made of intestines.
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Is chorizo the same as Italian sausage?
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While Italian sausage, just like chorizo, is often made from fatty pork, the seasonings are different. Italian sausage is typically seasoned with fennel or anise instead of pepper, vinegar, or garlic.
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Tips

Substitute soy chorizo if you'd like to make vegetarian chorizo dishes.^{[24]XResearch source}
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Stir-fry chorizo to add to huevos rancheros, tacos, or melted cheese.
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