What’s the best way to cook chorizo sausages?

Chorizo is a spicy Spanish sausage that is commonly used in dishes like paella, tacos, soups, and more. While pre-cooked chorizo can be eaten as-is, raw chorizo sausage needs to be cooked before eating. The best cooking method depends on how you want to use the chorizo. Frying, grilling, baking, and boiling are all good options. Here is a detailed guide on the different ways to cook chorizo sausages and how to get the best results.

Should You Remove the Casing?

Before cooking raw chorizo, you need to decide whether to keep the sausage in the casing or remove it. There are pros and cons to each method:

• Keeping the casing on will retain the shape and make it easier to cook the chorizo evenly. This works well for grilling, baking, or boiling.
• Removing the casing allows the fat to render out during cooking and the flavors to spread. This is ideal for crumbling chorizo into a sauce or using it as a taco/enchilada filling.

In most Spanish recipes, the casing is removed before cooking. But for many American and Mexican dishes, the casing is left on. Consider how you want to use the chorizo when deciding whether or not to remove the casing first.

Frying

One of the quickest and tastiest ways to cook chorizo is by pan-frying it. Here is a simple process to fry chorizo sausage:

1. Remove the casing if desired. Slice the sausage into rounds or crumble it by hand.
2. Add 1-2 Tbsp oil to a skillet over medium-high heat. You can use olive oil, vegetable oil, bacon fat, etc.
3. When the oil is hot, add the chorizo. Let it cook untouched for 1-2 minutes to brown the bottom.
4. Use a wooden spoon or spatula to break up the chorizo into smaller pieces as it cooks.
5. Cook for 4-6 minutes total, stirring occasionally, until the chorizo is browned and crispy.
6. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain excess grease.

The chorizo is now ready to add to tacos, burritos, nachos, omelets, pasta, pizza and more! For a classic Spanish tapa, serve the fried chorizo with crusty bread.

Grilling

Grilling brings out the smoky flavors in chorizo sausages. Follow these simple steps:

1. Preheat a grill to medium-high heat, around 400°F.
2. Leave the chorizo in the casing. Cut it into 3-4 inch sections if the links are extra long.
3. Brush or rub the sausages with oil. This helps prevent sticking.
4. Place the sausages directly on the grill grates. Grill for 4-7 minutes, flipping once halfway through. Avoid piercing them as this causes the fat to leak out.
5. Cook until the chorizo is nicely charred on both sides. They should reach an internal temperature of 160°F.
6. Let rest for 5 minutes before slicing and serving.

Grilled chorizo is excellent sliced on top of tacos, nachos, salads, or pasta dishes. You can also chop and mix it into bean chili or potatoes.

Baking

Baking is one of the easiest hands-off ways to cook chorizo sausages. Here is a simple baked chorizo recipe:

1. Preheat oven to 375°F.
2. Place the raw chorizo links on a baking sheet lined with parchment paper or foil.
3. Bake for 15-20 minutes, turning over halfway through.
4. The chorizo is done when it reaches an internal temperature of 160°F.
5. Drain excess grease before serving.

Baked chorizo works well chopped up in eggs, tacos, sandwiches, rice dishes, and soups. You can also slice and eat it as-is with some crusty bread.

Boiling

Boiling helps remove excess fat from chorizo sausage. Here is a simple boiling method:

1. Place the sausages in a skillet and add water to just cover.
2. Bring to a gentle simmer over medium heat.
3. Simmer for 10-15 minutes, turning occasionally.
4. Remove chorizo with a slotted spoon. Reserve cooking liquid for soup or bean dishes if desired.
5. Dry the chorizo well before serving.

Boiled chorizo works well in soups, stews, beans, tacos, sandwiches. The flavor is a bit more subtle than other cooking methods.

Slow Cooker

Using a slow cooker is a hands-off way to cook chorizo for meal prep and big batches. Here are some tips:

• Leave the sausages whole or slice into rounds.
• Add 1⁄2 cup broth or water to prevent sticking.
• Cook on low for 4-6 hours until heated through.
• Shred with two forks and use in chili, tacos, eggs, etc.

The slow cooker renders out more fat than other methods. Be sure to drain the excess before using.

Air Fryer

An air fryer gives chorizo a crispy texture without the mess of frying. Follow these steps:

1. Remove sausage from casing and slice into 1-inch pieces.
2. Toss chorizo with 1⁄2 Tbsp oil.
3. Air fry at 380°F for 8-10 minutes, shaking halfway.
4. Cook until browned and sizzling.
5. Drain excess grease before serving.

Air fried chorizo works perfectly in tacos, eggs, rice bowls, sandwiches and more.

Microwave

You can quickly cook chorizo in the microwave when pressed for time. Here’s how:

1. Remove casing and crumble sausage into bite-size pieces.
2. Microwave on high for 2-3 minutes, stopping to stir halfway through.
3. Cook just until no longer pink and lightly browned.
4. Drain and absorb excess grease before serving.

Microwaved chorizo works well as a fast taco topping, scramble ingredient, or pizza topping. But the texture won’t be as crispy as frying.

Common Mistakes

Here are some common mistakes to avoid when cooking chorizo sausages:

• Not draining excess grease – Letting chorizo sit in all its rendered fat leads to a greasy final dish.
• Overcooking – Chorizo can quickly go from juicy to dried out if cooked too long. Use a meat thermometer and don’t exceed 160°F internal temp.
• Undercooking – Be sure raw chorizo reaches an internal temperature of at least 160°F for food safety.
• Using a fork to turn chorizo on the grill or in a pan – This will pierce the casings and let the fat leak out.
• Not heating the oil before frying – The chorizo may stick and stew if the pan isn’t hot enough.

Serving Ideas

Here are some delicious ways to serve cooked chorizo sausage:

• Chorizo breakfast tacos or burritos
• Chorizo quesadillas with cheese
• Chopped in scrambled eggs or omelets
• In paella, jambalaya or gumbo
• Pizza topping
• Add to mac and cheese
• Chop into a salad
• Stir into roasted vegetables or potatoes
• Mix into rice or risotto
• Spanish tapas with bread and wine

Storage

Properly stored, cooked chorizo sausage will last:

• Refrigerator: 3-4 days
• Freezer: 2-3 months

Tips for storing cooked chorizo:

• Let the sausage cool completely before storing.
• Keep in an airtight container and refrigerate promptly after cooking.
• Wrap tightly in plastic wrap and foil for freezer storage.
• Use within 2 days for the best texture and flavor.
• Reheat gently before serving if frozen.

Nutrition

Chorizo is higher in fat and calories than other sausages:

• Calories: 193 calories per 3 oz cooked
• Fat: 16g per 3 oz
• Carbs: 1g
• Protein: 13g
• Sodium: 430mg

Chorizo gets its rich flavor from being a processed meat. Eat it in moderation along with vegetables, fiber-rich carbs, beans, etc. for balanced nutrition.

Conclusion

Chorizo sausage is incredibly flavorful and can take your eggs, tacos, pasta, and more to the next level. Frying, grilling, baking, and boiling are all good cooking methods depending on how you want to use the chorizo. Remove the casing if crumbling into a dish, or leave whole for grilling or baking. Cook fully to 160°F internally but avoid overcooking. Drain excess grease after cooking. Store leftovers for up to 4 days refrigerated or 2-3 months frozen. Chorizo is high in sodium and fat, so enjoy it in moderation along with other healthy foods. With its versatile flavor, chorizo can enhance breakfast, lunch, dinner, and snack time when cooked right.