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Tnarik Innael/Flickr

Grilled Chorizo Sausage

The Chorizo is one of those sausages that get’s kicked to the back of the line. I think this flavor packed sausage needs to right up front!

Jumping on the Chorizo bandwagon may be a bit tough depending on your location and grocery store selection. The good news is that this tasty sausage can be found at many ethnic grocery stores and Johnsonville even makes a version. So, chances are your local grocery could order you in some!

The Chorizo has Spanish roots with versions reaching from Mexico, South American, Portugal, Puerto Rico, and beyond. It’s commonly smoke cured and made with pork, dried smoked peppers, and packed with seasonings. It’s used like sliced pepperoni, boiled, simmered in alcohol, and of course – grilled and served up on a bun.

The best part is this – There’s not secret to grilling them. It’s almost too easy! I suggest cooking over charcoal with wood chips. If using gas, try using a gas grill safe wood chip holder.


  • For Gas Grills: Preheat gas grill to medium-low.
  • For Charcoal Grills: Allow the charcoal to burn until white ash has formed.
  • Turn and Rotate: Place links on grill and use tongs to turn and rotate  links often.
  • Grill for 15-20 minutes, depending on grill heat, or until cooked through and browned.

Serving Suggestions:

  • Grilled on a bun with grilled onions and sliced peppers with chili sauce.
  • Grilled and sliced served over seasoned rice or roasted potatoes.
  • Sliced and added to a casserole.
  • Ground and used similar to browned ground beef for a variety of dishes.
  • Sliced and used as a pizza topping!

Photo: Tnarik Innael/Flickr


Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motor sports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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