Chorizo is a unique sausage in that it is not often eaten on its own. Usually it's not even stuffed into casings; it's just used loose and added to eggs, stuffed peppers, beans, or rice. There's also a dry cured version that's a tapas essential, but that's a sausage to be discussed at a later time. Fresh chorizo is very versatile, but I usually don't like most store-bought fresh chorizo. It's either bland, paprika-dyed pork, or too hot and one dimensional. It's never "just right."