We got into making chorizo for the same reasons we started making Italian sausage and brats: because people love cooking with these kinds of classic sausages. And those sausages need to be gooo-od—made with superior quality ingredients by people who know and care about real sausage. So when we started distributing into south Texas in the 1980s, it was one of our salespeople with a rich Tex-Mex heritage who proposed we make a recipe that came from his abuelita, or grandma. We worked with him until we got it just right, both for his family and ours. One of the things he told us was that most chorizo is eaten as one part of a recipe and often broken up with other ingredients, so we decided to make it a little bit easier. Unlike most chorizo, which is sold in casings, Purnell’s Chorizo is sold in convenient rolls. So try it in one of these recipes, or your own. As they say down there in Mexico, “Esta Bueno!”