Master the art of cooking smoked chorizo: 3 methods & tips

Chorizo sausage is known for its distinctive spice and flavor, making it a popular choice for many dishes. Whether you're grilling, broiling, or pan-frying, cooking smoked chorizo sausage to perfection requires some skill and knowledge. In this guide, we will walk you through three effective methods for cooking smoked chorizo sausage and provide you with some tips to make your chorizo stand out. Let's dive in and master the art of cooking smoked chorizo.

3 Methods for Cooking Smoked Chorizo

There are multiple ways to cook smoked chorizo, but three of the best methods are grilling, broiling, and pan-frying. These methods will ensure that you achieve a delicious, golden brown chorizo that will impress anyone you're serving.

Grilling

If you enjoy cooking outdoors, grilling smoked chorizo is an ideal way to add a smoky flavor to the sausage. Follow these simple steps to achieve perfectly grilled chorizo:

1. Preheat your grill: For a gas grill, turn the burners to high heat. If you're using a charcoal grill for extra smoky flavor, fill a chimney with briquettes and light them until they become hot with a light covering of ash. Then, transfer the hot briquettes to the bottom grill grate and set the top grill grate on the grill.
2. Place the chorizo: Once the grill is hot, place your smoked chorizo on the grill. Space the links out evenly, leaving about an inch between them, to promote good air circulation and allow them to cook more evenly.
3. Trap the heat: Keep the grill hot by putting its lid over the evenly spaced chorizo links.
4. Cook through: Grill the chorizo links until they reach an internal temperature of 160 degrees Fahrenheit, which typically takes about 15-20 minutes. Use tongs to rotate the sausages every few minutes, so they become an appealing golden brown shade on all sides. Check the temperature with a meat thermometer before removing the chorizo from the grill.
5. Let the chorizo rest: After grilling, let the chorizo rest for a few minutes on a cutting board or plate. Cover them with aluminum foil to keep them warm and allow the juices to redistribute within the meat. Serve and enjoy!

Broiling

If you prefer to cook indoors, broiling smoked chorizo in the oven is a great option. Here's how to do it:

1. Preheat the oven: Set your oven to the broiling setting and wait for it to heat up.
2. Place the chorizo on the broiler rack: Put the smoked chorizo on the broiler rack, at least seven to nine inches below the heating element.
3. Broil the links: Let the chorizo broil for about 13 to 15 minutes on each side, until the meat is golden brown and reaches an internal temperature of 160 degrees Fahrenheit. Remove from the oven and serve.

Pan-Frying

If you want to sear, slice, or cook smoked chorizo like ground beef, pan-frying is the way to go:

1. Heat a pan: Place a pan over medium heat. Cooking smoked chorizo slowly over low heat will allow its flavors to fully develop, but medium heat works well if you're in a time crunch. Avoid using high heat, as it may burn the chorizo without fully cooking it through.
2. Add water and chorizo: Once the pan is hot, add six tablespoons of water to the pan along with the smoked chorizo links.
3. Cover and cook: Put a lid over the pan and allow the chorizo links to cook for about 10-12 minutes, turning them frequently.
4. Remove cover and keep cooking: Take off the lid and continue cooking the chorizo for an additional five to seven minutes or until golden brown.
5. Plate the links: Check that the chorizo has reached an internal temperature of 160 degrees Fahrenheit before removing the links from the pan. Serve and enjoy!

5 Tips for Cooking Smoked Chorizo

Here are some additional tips to help you elevate your smoked chorizo cooking:

Skip the Boiling Step

While it's common to boil fresh sausages before grilling them, boiling smoked chorizo can detract from its flavor. Boiling causes the fat to melt out of the chorizo, resulting in dry, tasteless meat. Instead of boiling, rotate the links frequently as you grill them to ensure they cook thoroughly.

Saute Some Slices

If you prefer thin, crispy pieces of chorizo, try slicing your smoked chorizo into rounds and sauteing them on the stovetop. Use a serrated knife to prevent the meat from squirting out of its casing as you cut it.

Crumble the Chorizo

For a texture similar to ground beef, remove the casing from the smoked chorizo and crumble it before frying. Squeeze the meat out of the casing into a pan and cook it until it resembles ground meat. Drain any excess fat at the end of the cooking process.

Get Creative in the Kitchen

Don't limit yourself to serving smoked chorizo in a bun. Explore new recipes and serving styles to spice up your cooking. Smashed potato salad with chorizo or crabby chorizo quesadillas are just a few ideas to get you started.

Cook With High-Quality Chorizo

To truly enjoy the flavors of smoked chorizo, choose high-quality sausage like Premio. With Premio chorizo, you can be confident that you're cooking with sausage made from the finest ingredients, without any fillers or artificial flavors. Elevate your chorizo dishes by using Premio chorizo.

Now that you know these tips and methods for cooking smoked chorizo sausage, it's time to get in the kitchen and start experimenting. Whether you're grilling, broiling, or pan-frying, you'll be able to create delicious, flavorful dishes that will leave everyone wanting more. Enjoy the process and savor the incredible taste of smoked chorizo!

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