Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 1, 2010 09:32 AM

Mexican (I think) Chorizo sausage purchased-what happens next

As you can tell, I am a novice with this meat. We were at a farmers market and spotted something labled simply chorizo sausage (the kind you cook) in links. As I am more at home with bangers and mash than I am with all things Mexican I am not sure where to go with this prize. To be honest, I am only guessing that it is Mex-style as opposed to Spanish chorizo because it clearly requires cooking.

I was thinking of pan-frying it stove-top, then slicing and tossing with black beans and peppers and serving on rice...but am really seeking more inspiration as we are two people and I have 8 rather large sausages.

BTW, grilling is out: I am in Nova Scotia (Canada) and the BBQ is buried under 3 feet of snow.

  1. Click to Upload a photo (10 MB limit)
  1. Hey - this week I'm using some of my Chorizo - I'm going to remove the casings and dice (my chorizo is already cooked - but if it wasn't - I'd just crumble it and brown it in a skillet) - and put on some nachos with some refried beans and lots of cheese - bake until the cheese melts. Mmm... Its a take on Emeril's Chorizo and Bean nachos. Good luck! Sounds like you are on your way to a good recipe already!

    1. Take it out of the casing and brown it using wooden spoon to break it up. Then add some eggs and scramble. Delish!

      1 Reply
      1. re: Rheta

        My preferred technique for making chorizo and eggs comes from observing the guys at some of my local places work the griddle over the years: I find it best to have your egg scrambled and ready in a bowl while the chorizo is cooking, then scoop it into the egg, mix it and pour the works back onto the griddle. Some other guys will just pour the egg directly onto the chorizo and cook it from there, but the two ingredients become much more incorporated with one another the other way.

        The toppings for a torta would be a schmear of bean paste on one side of a roll, and mayo on the other. Then you add sliced avocado, sliced onion, pickled jalapenos, and sliced tomato. Place the chorizo and egg in the center and grill the sandwich on each side. Pure heaven. The same sort of filling would also work well in a breakfast burrito of sorts.

      2. Mmmm, love that stuff! I made this soup and it is so good - a one-pot-meal that is filling, spicy, easy and warming (our snow has melted in the NE US, but it's too damn cold to grill, thankyouverymuch!). My chorizo was pre-cooked, so you should cook yours up, then slice and add back to the soup pot.


        1. If you have what I think you have, those casings are probably plastic. Don't cook them in the casings, squeeze them out and cook it loose like ground beef. Fry up what you think you need and freeze the rest.

          10 Replies
          1. re: mrbigshotno.1

            Rheta above has it right about scrambled eggs. Also use to make tacos or quesadillas.

            1. re: mrbigshotno.1

              Why on earth would you think the casings are plastic? First, I've never heard of plastic casings but I suppose they could exist somewhere. But I buy fresh chorizo in fresh casings all the time. And I never "squeeze" the meat out. I slit the casing end to end, peel it away and get almost every bit of the meat out. Plastic casings????

              1. re: c oliver

                When we get fresh chorizo in West Texas the casings are always plastic.

                1. re: funniduck

                  Really. And is that stuff edible? I'm just amazed. Why on earth? But I guess that would be a subject for another thread. Guess I spend too much time in NoCal :)

                  1. re: funniduck

                    Wait a minute. Are you talking about casings for links of sausage or are you talking about packaging, like Jimmy Dean (yuck)? Or Braunschweiger (?sp)?

                    1. re: c oliver

                      The casings around each link is plastic. You're suppose to take it out. It caught me off guard too the first time I had it. My in laws are from there and when they visit me in NYC they always bring some up. (Their chorizo is 5 times better than ours!) I can ask what brand it is. Although if I remember correctly most of the words were in Spanish.
                      BTW, I just finished dinner and now I'm hungry again for scramble eggs and chorizo!

                      1. re: funniduck

                        I have a little Mexican market nearby that makes their own - NOT in plastic casing :) Actually it's one LONG casing and you just buy as much as you want. I try to keep 4oz. pieces frozen. And it's still hours til dinner here and I've got the drools :) huckfinn's chorizo fundido did ME in.

                  2. re: c oliver

                    c oliver, I do believe that the fresh chorizo I've bought here in SWFL also has plastic casings, I kid you NOT--I rarely buy it, but when I do buy fresh chorizo, I also squeeze it out into the pan ...hubba hubba, it IS awesome in scrambled eggs, Lord Have Mercy!
                    Even the cured chorizo, I always peel off the casings...anyone else? I mean, when you eat pepperoni, do you eat the casing? I don't. <shrugging>

                    1. re: c oliver

                      Regarding the plastic casings, there are two types of Mexican chorizo. One is made mostly from finely ground pig salivary glands and fat, is sold in supermarkets, often comes in plastic casings, and is really greasy and to me, quite disgusting. Even if it comes in natural casings it's best to break it up, cook it like ground meat, trying to render as much of the huge amount of fat to make it palatable.

                      The other chorizo is made from shoulder or other pork cuts, is rarely found in supermarkets, always comes in natural or edible collagen casings, and is simply a very spicy fresh sausage with a texture similar to italian sausage. Any fresh made chorizo you find in a carniceria or mexican market will almost certainly be the latter type. Hope this clears up some of the confusion.

                      1. re: Zeldog

                        You bet it did. Thanks. I've never liked the looks of the stuff in supermarkets so that's probably why I wasn't familiar with. And what I get in my little Mexican market isn't especially greasy. Certainly not enough that I need to remove any of it.

                  3. i usually fry it up and eat with some polenta and a poached egg.