You can cook it fresh, as the Spanish would at a BBQ, or dry cure it and eat it sliced with other sliced meats and cheeses.

Cooking chorizo hasn't been fully cured so it's softer and should be cooked thoroughly before serving.

Iberian chorizo is easy.

Learn how to make homemade chorizo links with our culinary chef in this video cooking demo! Ask in the shop if you're at all unsure. Homemade chorizo is easy to make and so much tastier than shop-bought versions. It is typically red in color due to the dried red chili pepper it is made with, but it is not unheard of to find green chorizo if it was made with green chili peppers. Enjoy Spain’s signature sausage no matter where you live when you learn how to make Spanish chorizo at home. How to Cook With Chorizo. If the chorizo is very hard and dry you are to slice it for tapas; if it is softer, you may cut it into chunks and cook those, or cook the sausage whole. That said, he recommends using the oven and stovetop methods, which he says are the easiest ways to cook chorizo sausage. Latin American chorizo, not frequently found in Europe, tends to be a fresh ground beef or pork sausage, flavored with paprika and dried chiles. In addition to Mexican and Spanish cooking, chorizo is also used regularly in Portuguese, Puerta Rican, Panamanian, South American, and Filipino cooking. Several chorizo sausage recipes allow you to use a variety of cooking methods including the oven, stovetop and grill. Click link for full recipe: https://almasrecipes.com/chorizo-with-potatoes-recipe/ Hello Everyone, This week I decided to show you all how to make chorizo. Enjoy Spain’s signature sausage no matter where you live when you learn how to make Spanish chorizo at home. How to Cook Chorizo. It is typically red in color due to the dried red chili pepper it is made with, but it is not unheard of to find green chorizo if it was made with green chili peppers. 10. Cooking chorizo should be marked clearly as such on the packet, but you're absolutely right they do look very similar. It’s also delicious as part of a charcuterie plate. Since this type of sausage is in a casing, Rob Levitt, head butcher and chef at Publican Quality Meats, tells LIVESTRONG.com that it needs to cook slowly.