18 Spicy Chorizo Sausage Recipes for Dinner Delights

Oh, the sizzle of chorizo in the pan—there’s nothing quite like it to turn an ordinary dinner into a fiesta of flavors! Whether you’re craving something quick, comforting, or packed with a punch, our roundup of 18 spicy chorizo sausage recipes is your ticket to dinner delights. Get ready to spice up your meal rotation and discover dishes that’ll have everyone asking for seconds. Let’s dive in!

Spicy Chorizo and Potato Skillet

Whip up a storm in your kitchen with this fiery, flavor-packed dish that’s as easy to make as it is delicious. Perfect for those who love a little heat with their eat!

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb fresh chorizo, casings removed
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup chicken stock
• 2 tbsp fresh cilantro, chopped
• Salt, to season

Instructions

1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 1 minute.
2. Add chorizo, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Transfer chorizo to a plate, leaving the fat in the skillet.
4. Add potatoes to the skillet, spreading them in an even layer. Cook undisturbed for 4 minutes to develop a golden crust.
5. Stir in onion and garlic, cooking until fragrant, about 2 minutes. Tip: Don’t let the garlic burn—lower the heat if necessary.
6. Sprinkle smoked paprika and cumin over the potatoes, stirring to coat evenly.
7. Pour in chicken stock, scraping up any browned bits from the bottom of the skillet. Cover and simmer until potatoes are tender, about 10 minutes.
8. Return chorizo to the skillet, stirring to combine. Cook for an additional 2 minutes to meld flavors. Tip: For a crispier finish, broil for the last 2 minutes.
9. Garnish with fresh cilantro and season with salt before serving.

Dig into a skillet where spicy chorizo meets tender potatoes in a smoky, savory dance. Serve it straight from the pan with a side of crusty bread to sop up the juices, or top with a fried egg for breakfast any time of day.

Chorizo Stuffed Bell Peppers

Viral on your feed and bursting with flavor, these Chorizo Stuffed Bell Peppers are your next kitchen obsession. Packed with spicy chorizo and melty cheese, they’re a fiesta in every bite.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb fresh Mexican chorizo, casings removed
• 1 cup cooked white rice
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 cup shredded Monterey Jack cheese
• 2 tbsp extra-virgin olive oil
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly brush the bell peppers with olive oil and place them in a baking dish.
2. In a skillet over medium heat, cook the chorizo until browned, about 5 minutes. Use a wooden spoon to break it into small pieces.
3. Add the onion and garlic to the skillet, cooking until soft, about 3 minutes. Stir in the smoked paprika and cumin for 30 seconds until fragrant.
4. Remove the skillet from heat. Fold in the cooked rice and half of the Monterey Jack cheese. Season with salt if needed.
5. Spoon the chorizo mixture into the bell peppers, packing it tightly. Top with the remaining cheese.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.
7. Let rest for 5 minutes before serving. The peppers should be soft but hold their shape, with a smoky, spicy filling that’s irresistibly cheesy.

Serve these beauties with a dollop of sour cream or a sprinkle of fresh cilantro for an extra kick. The contrast of the sweet pepper with the spicy, cheesy filling is a game-changer.

Chorizo and Egg Breakfast Tacos

Craving a breakfast that packs a punch? These Chorizo and Egg Breakfast Tacos are your ticket to a flavor-packed morning. Crispy, spicy, and utterly satisfying—they’re the ultimate wake-up call.

Ingredients

• 4 oz fresh Mexican chorizo, casing removed
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup diced white onion
• 1 tbsp clarified butter
• 4 small corn tortillas
• 1/4 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1/2 ripe avocado, sliced
• 1 tbsp lime juice
• 1/4 tsp sea salt

Instructions

1. Heat a large skillet over medium heat. Add the chorizo, breaking it apart with a wooden spoon. Cook for 5 minutes, until browned and crispy.
2. Push the chorizo to one side of the skillet. Add the clarified butter to the empty side, then pour in the beaten eggs. Stir gently until softly scrambled, about 3 minutes.
3. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
4. Divide the chorizo and eggs evenly among the tortillas. Top with diced onion, queso fresco, cilantro, and avocado slices.
5. Drizzle with lime juice and sprinkle with sea salt. Serve immediately.

Kickstart your day with these tacos—the creamy avocado and tangy lime balance the spicy chorizo perfectly. For an extra kick, add a dash of hot sauce or serve with a side of refried beans.

One-Pot Chorizo Pasta

Absolutely no-fuss, this One-Pot Chorizo Pasta is your weeknight hero. Grab your pot—let’s turn simple ingredients into bold flavors.

Ingredients

• 8 oz dried rigatoni pasta
• 1 tbsp extra-virgin olive oil
• 1 cup Spanish chorizo, diced into 1/2-inch pieces
• 1/2 cup yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 1/2 cups chicken stock, low-sodium
• 1/2 cup heavy cream
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 minute.
2. Add chorizo, cooking until lightly browned and oils release, 3-4 minutes. Tip: Render the fat slowly for maximum flavor.
3. Stir in onion and garlic, sautéing until translucent, 2-3 minutes. Tip: Don’t let the garlic brown to avoid bitterness.
4. Sprinkle smoked paprika and red pepper flakes over the mixture, stirring for 30 seconds to toast the spices.
5. Pour in chicken stock and heavy cream, bringing to a gentle boil. Tip: Scrape the bottom of the pan to deglaze and incorporate all the flavors.
6. Add rigatoni, ensuring it’s fully submerged. Reduce heat to medium-low, simmering uncovered for 12 minutes, stirring occasionally.
7. Remove from heat, stirring in Pecorino Romano until the sauce is creamy and coats the pasta evenly.
8. Garnish with fresh parsley before serving.

Kick back with a bowl of this creamy, smoky pasta—each bite packs a punch. Try topping with a fried egg for an extra layer of richness.

Chorizo and Black Bean Soup

Viral for a reason, this Chorizo and Black Bean Soup packs a punch with smoky spices and hearty beans. Bold flavors meet quick prep—let’s dive in.

Ingredients

• 1 tbsp extra-virgin olive oil
• 8 oz Spanish chorizo, diced
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 cups low-sodium chicken stock
• 2 (15 oz) cans black beans, rinsed and drained
• 1/2 cup heavy cream
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced chorizo, cooking until fat renders and edges crisp, 4-5 minutes. Tip: Render chorizo slowly for maximum flavor.
3. Stir in onion, cooking until translucent, 3-4 minutes. Add garlic, smoked paprika, and cumin, sautéing until fragrant, 1 minute.
4. Pour in chicken stock, scraping the bottom to release any browned bits. Tip: Deglazing builds depth—don’t skip this step.
5. Add black beans, bringing the mixture to a simmer. Cook uncovered for 15 minutes, stirring occasionally.
6. Reduce heat to low, stir in heavy cream, and simmer for an additional 5 minutes. Tip: Cream adds richness—adjust thickness with stock if needed.
7. Season with salt to taste, then remove from heat.

Finished with a velvety texture and a smoky kick, this soup shines with a cilantro garnish. Try topping with avocado slices for a creamy contrast.

Chorizo and Cheese Quesadillas

Make your taste buds dance with these Chorizo and Cheese Quesadillas—crispy, melty, and packed with bold flavors.

Ingredients

• 8 oz fresh Mexican chorizo, casing removed
• 1 1/2 cups shredded Oaxaca cheese
• 4 large flour tortillas (10-inch)
• 2 tbsp clarified butter
• 1/4 cup finely diced white onion
• 1/2 tsp smoked paprika
• 1 tbsp chopped fresh cilantro

Instructions

1. Heat a large skillet over medium-high heat. Add the chorizo, breaking it apart with a wooden spoon. Cook for 5-7 minutes until fully browned and crumbly. Drain excess fat and transfer to a bowl.
2. In the same skillet, melt 1 tbsp clarified butter over medium heat. Place one tortilla in the skillet.
3. Sprinkle 1/4 cup Oaxaca cheese evenly over the tortilla. Top with half of the cooked chorizo, 1 tbsp diced onion, and a pinch of smoked paprika.
4. Add another 1/4 cup cheese on top, then place a second tortilla over the filling. Press down gently with a spatula.
5. Cook for 2-3 minutes until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 2-3 minutes until the cheese is fully melted.
6. Repeat steps 2-5 with the remaining ingredients.
7. Transfer each quesadilla to a cutting board. Let rest for 1 minute before slicing into wedges.
8. Garnish with chopped cilantro and serve immediately.

The quesadillas boast a perfect crunch with a gooey, cheesy center. Serve with a side of tangy salsa verde for an extra kick.

Chorizo and Shrimp Paella

Hit the skillet with a bang—this Chorizo and Shrimp Paella turns weeknight dinners into a fiesta. Bold flavors, vibrant colors, and a one-pan wonder that’s as easy to make as it is to devour.

Ingredients

• 1 cup Bomba rice
• 2 cups chicken stock, heated to 200°F
• 1/2 lb Spanish chorizo, sliced into 1/4-inch rounds
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, crushed
• 1/4 cup flat-leaf parsley, finely chopped
• 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a 12-inch paella pan over medium-high heat until shimmering, about 2 minutes.
2. Add chorizo slices, searing until edges crisp, 3 minutes per side. Remove and set aside.
3. In the same pan, sauté onion, garlic, and bell pepper until softened, 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in Bomba rice, coating grains with oil, 1 minute. Add smoked paprika and saffron, toasting until fragrant, 30 seconds.
5. Pour in heated chicken stock, bringing to a boil. Reduce heat to low, simmering uncovered for 15 minutes. Tip: Do not stir to achieve the perfect socarrat.
6. Arrange shrimp and seared chorizo atop rice. Cover, cooking until shrimp turn opaque, 5 minutes.
7. Remove from heat. Let rest, covered, 5 minutes. Tip: This allows flavors to meld.
8. Garnish with parsley and lemon wedges before serving.

Layers of smoky chorizo and tender shrimp crown a bed of saffron-kissed rice, each bite bursting with Spanish flair. Serve straight from the pan for that authentic, shareable experience.

Chorizo and Sweet Potato Hash

Unleash a breakfast game-changer with this Chorizo and Sweet Potato Hash. Bold flavors collide in a skillet for a morning win.

Ingredients

• 1 tbsp clarified butter
• 8 oz fresh chorizo, casing removed
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup yellow onion, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt, to season

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chorizo, breaking it apart with a wooden spoon. Cook until browned, 5-6 minutes. Tip: Render the fat slowly for maximum flavor.
3. Transfer chorizo to a plate, leaving drippings in the skillet.
4. Add sweet potatoes and onion to the skillet. Season with smoked paprika, cumin, and a pinch of salt. Tip: Keep the dice uniform for even cooking.
5. Cook, stirring occasionally, until sweet potatoes are tender and edges are caramelized, 10-12 minutes.
6. Return chorizo to the skillet, mixing well to combine. Tip: Press the hash down with a spatula for a crispy crust.
7. Create two wells in the hash. Pour beaten eggs into each well. Cover and cook until eggs are set to your liking, 3-4 minutes for runny yolks.

Zesty and hearty, this hash boasts a perfect balance of spicy chorizo and sweet potatoes. Serve with avocado slices or a dollop of sour cream for extra richness.

Chorizo and Lentil Stew

Hungry for a dish that packs a punch? This Chorizo and Lentil Stew is your ticket to flavor town—bold, hearty, and ready in a flash.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup Spanish chorizo, diced into 1/2-inch pieces
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed and drained
• 4 cups chicken stock, homemade preferred
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add chorizo and cook, stirring occasionally, until lightly browned, about 3 minutes.
3. Stir in onion and garlic, cooking until translucent, about 2 minutes.
4. Add lentils, chicken stock, smoked paprika, cumin, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer until lentils are tender, about 25 minutes.
6. Season with salt and pepper to taste, then remove bay leaf.
7. Garnish with fresh parsley before serving.

Dive into this stew’s rich, smoky flavors and velvety texture. Serve with crusty bread or over a bed of quinoa for an extra protein kick.

Chorizo and Corn Chowder

Ready to dive into a bowl of comfort with a kick? This Chorizo and Corn Chowder blends smoky, spicy, and sweet in every spoonful. Let’s get cooking.

Ingredients

• 1 tbsp extra-virgin olive oil
• 8 oz Spanish chorizo, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups chicken stock, preferably homemade
• 2 cups fresh corn kernels
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt, to precise seasoning
• Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced chorizo, sauté until crispy and oils release, 4-5 minutes. Tip: Render the fat fully for maximum flavor.
3. Stir in onion and garlic, cook until translucent, 3 minutes.
4. Sprinkle flour over the mixture, stirring constantly to create a roux, 1 minute.
5. Gradually whisk in chicken stock, ensuring no lumps remain.
6. Add corn kernels and smoked paprika, bring to a simmer. Tip: Simmer gently to avoid curdling the cream later.
7. Reduce heat to low, stir in heavy cream, and heat through without boiling, 2 minutes. Tip: For a thicker chowder, let it reduce further.
8. Season with salt precisely, tasting as you go.
9. Garnish with fresh cilantro before serving.

Fluffy corn and crispy chorizo play off the creamy base beautifully. Serve with crusty bread for dipping or top with avocado slices for a cool contrast.

Chorizo and Avocado Salad

Craving a salad that packs a punch? This Chorizo and Avocado Salad is your ticket to flavor town—bold, fresh, and ridiculously easy to whip up.

Ingredients

• 8 oz Spanish chorizo, diced into 1/4-inch cubes
• 2 ripe Hass avocados, cubed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro leaves, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt

Instructions

1. Heat a large skillet over medium-high heat. Add the diced chorizo and cook for 4-5 minutes, stirring occasionally, until crispy and browned. Tip: Render the fat slowly for maximum flavor.
2. While the chorizo cooks, prepare the salad base. In a large bowl, combine the cubed avocados, halved cherry tomatoes, sliced red onion, and chopped cilantro.
3. In a small bowl, whisk together the extra-virgin olive oil, fresh lime juice, smoked paprika, and sea salt to create the dressing. Tip: Balance the acidity with a touch of honey if the lime is too sharp.
4. Once the chorizo is cooked, remove it from the skillet with a slotted spoon and let it drain on paper towels to remove excess grease.
5. Add the crispy chorizo to the salad bowl, drizzle with the prepared dressing, and toss gently to combine. Tip: Toss the salad just before serving to keep the avocados from browning.

Vibrant and hearty, this salad offers a smoky crunch from the chorizo against the creamy avocados. Serve it atop toasted sourdough for an open-faced sandwich twist.

Chorizo and Mushroom Risotto

Packed with bold flavors, this Chorizo and Mushroom Risotto turns a classic into a showstopper. **Sizzle** your way to creamy perfection with every forkful.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept at a simmer
• 1/2 cup dry white wine
• 1/2 lb Spanish chorizo, diced
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp flat-leaf parsley, finely chopped
• Salt, to season

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced chorizo, cook until crispy, about 5 minutes. Remove with a slotted spoon, set aside.
3. In the same skillet, add onions and garlic, sauté until translucent, about 3 minutes.
4. Stir in Arborio rice, toast for 2 minutes until edges become slightly translucent.
5. Deglaze with white wine, cook until fully absorbed, about 1 minute.
6. Begin adding simmering chicken stock, one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
7. After 15 minutes, fold in sliced mushrooms and half of the cooked chorizo.
8. Continue adding stock and stirring until rice is al dente and mixture is creamy, about 5 more minutes.
9. Remove from heat, stir in Parmesan cheese and remaining chorizo. Season with salt.
10. Garnish with chopped parsley before serving.

Every bite delivers a creamy texture with a smoky kick from the chorizo. **Elevate** your dinner game by serving it in hollowed-out bell peppers for an edible bowl twist.

Chorizo and Pumpkin Empanadas

Make your taste buds dance with these Chorizo and Pumpkin Empanadas—a bold twist on a classic that’s perfect for any season.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tsp fine sea salt
• 1/2 lb fresh chorizo, casing removed
• 1 cup pumpkin puree, homemade or canned
• 1/4 cup queso fresco, crumbled
• 1 tbsp smoked paprika
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour and fine sea salt.
2. Add chilled, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
5. While the dough chills, cook fresh chorizo in a skillet over medium heat until browned, about 5 minutes. Drain excess fat.
6. Stir in pumpkin puree and smoked paprika into the cooked chorizo. Cook for another 2 minutes to blend flavors. Remove from heat and let cool slightly.
7. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Cut into 4-inch circles.
9. Spoon 1 tablespoon of the chorizo-pumpkin mixture onto each dough circle. Sprinkle with crumbled queso fresco.
10. Fold the dough over the filling to create a half-moon shape. Seal edges by pressing with a fork.
11. Brush each empanada with lightly beaten pasture-raised egg wash. Tip: This gives them a golden, glossy finish.
12. Bake for 20-25 minutes, or until the empanadas are golden brown and crisp. Tip: Let them cool for 5 minutes before serving to avoid burns.

Here’s the deal: these empanadas boast a flaky crust with a smoky, spicy filling that’s balanced by the sweetness of pumpkin. Serve them with a side of crema for dipping to elevate the experience.

Chorizo and Kale Stuffed Chicken

Zesty flavors meet hearty comfort in this dish that’s **packed** with bold chorizo and nutrient-rich kale, all wrapped in juicy chicken.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup Spanish chorizo, finely diced
• 2 cups kale, stems removed and leaves finely chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Manchego cheese
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Kitchen twine, for securing

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, melt clarified butter. Add chorizo, cooking until crispy, about 5 minutes. Remove with a slotted spoon.
3. In the same skillet, sauté kale until wilted, about 3 minutes. Combine with chorizo, cream cheese, Manchego, smoked paprika, salt, and pepper in a bowl.
4. Butterfly each chicken breast by slicing horizontally, leaving one side intact. Open like a book.
5. Divide the chorizo-kale mixture evenly among the chicken breasts, spreading it on one side. Fold the other side over to enclose.
6. Secure each breast with kitchen twine in 2-3 places to hold the stuffing inside.
7. Place stuffed chicken on the prepared baking sheet. Bake for 25-30 minutes, until internal temperature reaches 165°F (74°C).
8. Let rest for 5 minutes before removing twine and slicing.

Succulent chicken gives way to a smoky, cheesy center with a slight crunch from the kale. Serve atop a saffron-infused risotto for an elevated weeknight dinner.

Chorizo and Tomato Bruschetta

Let’s dive into a flavor-packed twist on a classic that’ll have your taste buds dancing. This Chorizo and Tomato Bruschetta is your next go-to for effortless entertaining or a savory snack attack.

Ingredients

• 1 French baguette, sliced into 1/2-inch thick pieces
• 2 tbsp extra-virgin olive oil
• 1/2 lb Spanish chorizo, finely diced
• 2 cloves garlic, minced
• 1 cup heirloom cherry tomatoes, quartered
• 1/4 cup fresh basil leaves, chiffonade
• 1 tbsp aged balsamic vinegar
• Sea salt, to finish

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet and brush each with olive oil. Toast for 5-7 minutes until golden and crisp.
2. In a skillet over medium heat, sauté the chorizo until it’s crispy and its oils have rendered, about 4 minutes. Tip: Use the chorizo’s fat to cook the garlic for added flavor.
3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Remove the skillet from heat and fold in the cherry tomatoes and basil. The residual heat will soften the tomatoes slightly.
5. Drizzle the balsamic vinegar over the mixture and toss gently to combine. Tip: A high-quality aged balsamic will elevate the dish with its sweetness and acidity.
6. Spoon the chorizo and tomato mixture onto the toasted baguette slices. Finish with a pinch of sea salt for a burst of flavor.

With each bite, expect a crunch from the toast, a spicy kick from the chorizo, and a fresh burst from the tomatoes. Serve these bruschetta on a rustic wooden board for an Instagram-worthy presentation.

Chorizo and Spinach Stuffed Shells

Kick off your culinary adventure with these Chorizo and Spinach Stuffed Shells—**bold flavors** meet **comfort food** in a dish that’s as fun to make as it is to eat.

Ingredients

• 12 oz dried jumbo pasta shells
• 1 tbsp extra-virgin olive oil
• 1 lb fresh chorizo, casings removed
• 3 cloves garlic, minced
• 10 oz fresh spinach, roughly chopped
• 15 oz whole-milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 1/4 tsp freshly grated nutmeg
• 24 oz marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil.
2. Add jumbo pasta shells to boiling water; cook for 9 minutes until al dente. Drain and toss with olive oil to prevent sticking.
3. In a skillet over medium heat, cook chorizo until browned, about 5 minutes. Add garlic; cook for 1 minute until fragrant.
4. Stir in spinach; cook until wilted, about 2 minutes. Remove from heat; let cool slightly.
5. In a bowl, combine ricotta, egg, Pecorino Romano, and nutmeg. Fold in chorizo mixture.
6. Spread 1 cup marinara sauce in a 9×13-inch baking dish. Stuff shells with ricotta mixture; arrange in dish.
7. Top with remaining marinara and mozzarella. Bake for 25 minutes until bubbly and golden.
8. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

The shells emerge **creamy** and **rich**, with a spicy kick from the chorizo. Serve atop a swirl of extra marinara for a **restaurant-worthy** presentation.

Chorizo and Butternut Squash Pizza

Hit your taste buds with this Chorizo and Butternut Squash Pizza—bold flavors meet crispy crust in a match made in foodie heaven.

Ingredients

• 1 lb pizza dough, room temperature
• 1/2 cup tomato sauce, San Marzano variety
• 1 cup butternut squash, roasted and cubed
• 1/2 cup chorizo, thinly sliced
• 1/4 cup red onion, julienned
• 1 cup mozzarella cheese, freshly grated
• 1/4 cup goat cheese, crumbled
• 1 tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh sage, finely chopped

Instructions

1. Preheat oven to 475°F with a pizza stone inside for 30 minutes to ensure even cooking.
2. On a floured surface, stretch the pizza dough to a 12-inch round, aiming for an even thickness to avoid soggy spots.
3. Brush the dough with extra virgin olive oil, then spread the San Marzano tomato sauce evenly, leaving a 1/2-inch border for the crust.
4. Distribute the roasted butternut squash, chorizo, and red onion over the sauce. Tip: Layer ingredients sparingly to prevent a heavy, undercooked center.
5. Sprinkle the freshly grated mozzarella and crumbled goat cheese on top, ensuring coverage to the edges for a golden finish.
6. Season with smoked paprika, sea salt, and freshly ground black pepper. Tip: Add the sage now for a fragrant, herby punch.
7. Transfer the pizza to the preheated stone and bake for 12-14 minutes, or until the crust is golden and the cheese bubbles.
8. Let rest for 2 minutes before slicing. Tip: Use a pizza wheel for clean cuts through the crispy crust and gooey toppings.

Get ready for a symphony of textures—crispy crust, creamy goat cheese, and the slight chew of chorizo. Serve with a drizzle of hot honey for an unexpected sweet heat.

Chorizo and Chickpea Curry

Transform your dinner routine with this Chorizo and Chickpea Curry—spicy, hearty, and ready in a flash.

Ingredients

• 1 tbsp clarified butter
• 8 oz Spanish chorizo, diced
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken stock
• 1/2 cup full-fat coconut milk
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced chorizo, sauté for 3-4 minutes until fat renders and edges crisp.
3. Stir in chopped onion, cook until translucent, about 5 minutes.
4. Add minced garlic, smoked paprika, ground cumin, and cayenne pepper; cook for 1 minute until fragrant.
5. Tip: Blooming spices in fat deepens flavor—don’t skip this step.
6. Pour in chickpeas, diced tomatoes, and chicken stock; bring to a simmer.
7. Reduce heat to low, cover, and let cook for 15 minutes to meld flavors.
8. Tip: For a thicker curry, remove lid and simmer an additional 5 minutes.
9. Stir in coconut milk, heat through for 2 minutes.
10. Tip: Full-fat coconut milk adds richness—light versions may curdle.
11. Garnish with fresh cilantro before serving.

Zesty chorizo meets creamy chickpeas in a smoky, spicy sauce that’s perfect over rice or with crusty bread for dipping.

Conclusion

Culinary adventures await with these 18 spicy chorizo sausage recipes, each promising to turn your dinner into a delightful feast. Whether you’re craving something classic or daring to try a new twist, there’s a dish here to spark your passion for cooking. Don’t forget to share which recipe stole your heart in the comments and pin your favorites on Pinterest for your next kitchen escapade!

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