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How to Cook Chorizo Links

by
author image Jake Wayne
Jake Wayne has written professionally for more than 12 years, including assignments in business writing, national magazines and book-length projects. He has a psychology degree from the University of Oregon and black belts in three martial arts.
How to Cook Chorizo Links
Chorizo links are made with more than one dozen spices. Photo Credit Jupiterimages/Comstock/Getty Images

Chorizo is a pork sausage popular in Mexican cooking, made from pork, chili pepper and other spices. Traditionally, it is cut up into mixed dishes such as huevos rancheros, but you can cook links of chorizo just like you would any other link sausage. As with any meat product--especially pork--you should always observe food handling safety when you work with chorizo. Keep your sausage refrigerated until you begin to cook, and freeze sausages you intend to store for more than a week.

Stovetop Cooking

Step 1

Place a frying pan or skillet on the stove on medium heat.

Step 2

Allow the frying pan to warm as you pull your chorizo links from the refrigerator and remove them from the packaging.

Step 3

Pour 1/2 cup of water into the frying pan. Wait until the initial burst of steam clears before putting your hands over the frying pan.

Step 4

Place the links in your pan, side by side, with a little space in between them.

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Step 5

Cover the frying pan and let the chorizo cook, undisturbed, for 10 minutes.

Step 6

Remove the cover. Turn all the links over, and cook uncovered for another 10 minutes.

Grilling Chorizo

Step 1

Heat up your grill. A gas grill should be set to medium-low heat. For charcoal, burn the briquettes until a layer of white ash has formed on your coals.

Step 2

Set the level of your grill seven to nine inches above the burner or coals.

Step 3

Set your links on the grill, spaced about an inch apart.

Step 4

Use tongs to turn the links over every four minutes or so.

Step 5

Cook about 30 minutes, or until the links are golden brown on all sides.

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References

  • "Better Homes and Gardens New Cookbook"; Ed. Jennifer Darling; 1996
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