Crispy Whole Grilled Chorizo: A Flavorful, Juicy Delight
Nutritional value per serving
Calories300kcal
Carbs2gram
Fat25gram
Protein15gram
Ingredients
- Whole chorizo sausage (preferably fresh and uncooked, check label)250 g
- Olive oil1 tbsp
This recipe guides you through grilling whole chorizo sausage to crispy, mouthwatering perfection. Utilizing simple steps, common kitchen tools, and commonly available chorizo, you will achieve a delightfully juicy interior with a crispy skin. The process includes detailed safety instructions to ensure the chorizo is cooked thoroughly to a safe internal temperature, avoiding any foodborne illness. The total ingredient cost is approximately $5 USD / €4.50 / £3.85 / ₹400. This dish has about 300 kcal per serving and is suitable for a gluten-free diet. The difficulty is easy, and cooking time is approximately 30 minutes.
Preparation instructions
Preheat the grill
1Preheat your grill on medium heat (about 180-200°C / 350-400°F). This allows the chorizo to cook evenly without burning the outside too fast. Preheating usually takes about 10 minutes.
Prepare the chorizo
2Brush the whole chorizo sausage lightly with olive oil to help prevent sticking and promote crisping during grilling.
Place chorizo on grill
3Place the whole chorizo directly on the grill grate. Cook for about 10 minutes on one side. Leave the lid closed if using a covered grill to maintain heat and cook evenly.
Turn the chorizo
4Turn the chorizo using tongs to avoid piercing the skin and losing juices. Cook for another 10-12 minutes on the other side until the skin is crispy and golden brown.
Check internal temperature
5Use a meat thermometer to check the internal temperature of the chorizo. It must reach at least 71°C (160°F) to be safe to eat, as per food safety guidelines for pork sausages.
Allow to rest
6Remove the chorizo from the grill and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping the sausage juicy when you cut into it.
Cooking Tips
-Avoid pricking or piercing the chorizo casing while grilling; this helps keep the juices inside.
-Use tongs to turn the sausage gently to prevent breakage or juices escaping.
-If you do not have a meat thermometer, ensure the chorizo is firm to touch and no longer pink inside when cut, but thermometer use is strongly recommended.
-For smoky flavor, you can soak wood chips in water and place them on the coals or smoker box of your grill if available.
-If fresh chorizo is unavailable, you can use precooked chorizo, but adjust cooking time just to crisp up the casing and avoid drying out.
Equipment needed
- Grill (gas or charcoal)
- Tongs
- Meat thermometer
- Basting brush
- Plate or serving dish
Grocery Shopping List
- [ ] Whole fresh chorizo sausage (250 g) ~ $4.50 (Choose fresh sausages with firm texture and pleasant smell; avoid any with discoloration or off odor.)
- [ ] Olive oil (check you have at home or buy a bottle for around $5, but only 1 tbsp needed for recipe)
Total approximate cost: $5.00
FAQ
Can I grill frozen chorizo?
It's best to thaw chorizo completely before grilling to ensure even cooking and achieve a crispy skin.
How do I know when the chorizo is safe to eat?
Use a meat thermometer to check the internal temperature; it should reach 71°C (160°F) for pork sausages. Also, the juices should run clear, and there should be no pink inside.
Can I cook chorizo indoors instead of on a grill?
Yes, you can pan-fry the chorizo on medium heat, turning regularly until the casing is crispy and the inside is cooked through, also reaching the safe internal temperature.
What can I serve with grilled chorizo?
Grilled chorizo pairs well with crusty bread, grilled vegetables, salads, or as part of a tapas spread.