Chorizo (3 lb.)

Info Ingredients Heating Instructions 3 lb. , Bun-length: 12 links While this might not be be an original family recipe from Germany, we did develop it with a few guys from Veracruz, Mexico! A mild Mexican style Smoked Chorizo made with fresh Green Onions, Cilantro and Garlic! Great on a bun, slice and serve along with eggs, or in a Frittata or Quiche. S&H cost includes re-useable cooler and gelpacks. See FAQs for more information about shipping. Pork, Water, Green Onion, Salt, Vinegar, Paprika, Spices, Cilantro, Garlic, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite Our sausages are fully cooked to the optimal internal temperature, so simply brown over a medium hot grill or fry pan on the stove to heat. To heat in water, the key is to boil the water first. Once boiling, turn down to simmer, add sausages and heat for 5-7 minutes. Remember we use only tender natural casings, so medium heating temperature is key to avoid having the casing split.