If you have a good mercado close enough to make a trip once in a while check to see if they make green chorizo. Green chorizo tends to have a lot of heat to it from the serranos, but often as not it will be mild. I use it in burgers. I mix it into the venison burger according to the heat. If it's really hot I use half a chorizo to a pound of burger, maybe 1/3. Mild, maybe a whole chorizo. Peeling the casing off is easiest when it is just starting to thaw. It's great in scrambled eggs, all kinds of casseroles (hot dish if you're from Minnesota), hash etc.
Burger mixed with green chorizo and then the patties with blue cheese and lingon berry preserve stuffing is damn hard to beat.
