Choriza

Is that the female chorizo?

If you’re talking about fresh Mexican style pork sausage, you can....but it’s fatty, and texturally more akin to breakfast patty sausage in texture than a typical south LA fresh pork sausage. Looser, softer, kinda crumbly. Delicious, but I’d pan fry and eat rather than grill. They tend to be fatty as hell, so if you do grill, watch out for flare ups.

The dry cured, Spanish style chorizo is ready to eat and needs no cooking.