Robustly blended with paprika, chili powder, and other secret spices, this great south-of-the-border taste is now available all-year-round!
Available in: 19 oz. trays
cooking directions :
Always thaw product prior to cooking. To ensure product is cooked thoroughly, use a cooking or meat thermometer to make sure sausage has reached an internal temperature of 160°F.
Spray a skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often. Reduce heat to medium-low. Carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until cooked through.
Gas or Charcoal Grill
Preheat gas grill to medium-low. (If charcoal, allow it to burn until white ash has formed on the coals.) Place links on grill and use tongs to turn links often. Grill covered for 15-20 minutes or until cooked through and browned. (Closing the grill lid while cooking helps minimize flare-ups.)
Preheat broiler. Place links on broiler pan or foil-lined baking pan on center oven rack (7-9 in. from heat). Broil for 11-12 minutes or until sausage internal temperature reaches 160F, turning links every 4 minutes.
Medium temperature in a covered pan for 8-10 minutes.
freezing / storage :
For optimum freshness, keep refrigerated and prepare within 3 days of purchase, otherwise freeze for up to 30 days.
Pork, water, corn syrup, chili pepper and less than 2% of the following: salt, dextrose, garlic powder, falvorings, spices, oleoresin of paprika, BHA, propyl gallate, citric acid.
Nutrition Information :
1 grilled link (82g)
Servings per Container:
Calories from Fat:190
% Daily Value *
Total Fat: 21 g
Saturated Fat: 8 g
Trans Fat: 0 g
Total Cholesterol:60 mg
Sodium: 590 mg
Total Carbohydrates:3 g
Dietary Fiber: 0 g
Sugars: 1 g
Total Protein: 14 g
Vitamin A: 6%
Vitamin C: 0%
* Percentages based upon a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Made with Gluten free products
* Always refer to the product packaging for most accurate product information.
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The best chorizo, and I've had my share of chorizo growing up, my entire family can enjoy them without too much spice for the younger palette. Only downfall is that they are not available at all the local stores :-( Give them a try, you won't be disappointed.
I go through this sausage a lot and have several family recipes that call for them. However they are hard to get in my area. Currently have a local grocery store that orders them just for me. I wish it was easier than to have to special order them. There is no substitute for this sausage! I've tried many brands and this is the best.
Just finished making this for my husband. WOW! The chorizo is fantastic, #1!!! We have tried every single brand of chorizo sold at our local stores and this one is BY FAR the best. Why isn't this marketed more? Like WRMorisson, I found this while I was shopping for hot dogs. This chorizo needs to be stocked next to the other chorizos in the supermarket. Congratulations on such a wonderful product.
I think I found my new favorite food...and that's saying something. Move over bacon... I found these by accident this past weekend while grilling out with friends. I've grown to love chorizo in the southwest, and when I saw this in the supermarket in IL I had to try it out. I think a few friends will definitely be buying more as well...
If your looking for a great tasting brat and your looking for a little something different. This is your kind of brat. These hit the spot in the great state of Colorado while out hunting for elk. Nothing like hiking the hills and aspen meadows and coming back to camp for a great meal. Tast just like a chili dog. Just without all the mess and hard work of cooking extra ingredients. I highly recommend them to everyone, but unfortunately can't find them in my home state of Missouri. Good Look to every else.
It's odd that you couldn't find them in MO; I found them last weekend in southern IL.
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The ONLY chorizo to consider
by toddzilla 2 years ago
The only chorizo I have found that doesn't liquify into a greasy nothing when cooked. Chop it up with some scrambled eggs, cheese, and tater tots and throw it all into a flour tortilla and you will want it every day for breakfast.
They did a good job with it. Johnsonville's version is more of a south American style than Mexican, which is the kind that turns into a pool of liquid. If you are looking for the real deal but hate the liquid greasy kind, take a look at Guatemalan, Salvadoran, or Argentinian Chorizo rather than the Mexican kind. There is also Spanish, Portuguese, and Brazilian, but that tends to be hard cured sort of like salami.
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* Reviewers may have received coupons for additional Johnsonville product in exchange for providing a written review