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Baja Chorizo Sausage

Prep Time:

25 Min., Plus Cooling Time

Cook Time:

25 Min.

Total Time:

50 Min.



Just about everyone loves chorizo (right?) This Baja Chorizo Sausage recipe is the perfecto combination of spicy and sweet, fresh, and flavourful featuring D’Italiano® Brizzolio Sausage Rolls.


  • 4 D’Italiano® Brizzolio Sausage Rolls
  • 4 chorizo sausages
  • ½ Cup Sour cream, or plain Greek Yogurt
  • 1 tbsp. Pickled jalapeno, chopped
  • 1 lime , zest, and juice, divided
  • 1 cob of corn , kernels removed from cob
  • ½ cup cherry tomato, washed and quartered
  • ¼ small red onion , small dice
  • 1 avocado , pitted and cut into small dice
  • 2 tbsp. fresh cilantro leaves, wash, dried and chopped
  • 5 tbsp. Olive Oil
  • Salt and pepper

How to make

  • For Lime Jalapeno Crema- In a small bowl, combine sour cream, zest of a whole lime, juice of half the lime, jalapeno. Set aside in the fridge.
  • For Salsa- In a small skillet, on medium-high heat, roast the corn kernels until browned. Season with salt and pepper. Set aside to cool to room temperature.
  • In a medium bowl, combine cooled corn, tomato, red onion, avocado remaining juice of the lime, olive oil, and salt and pepper to taste. Toss to combine and set aside.
  • On a pre-heated medium grill, cook chorizo sausage, turning to brown, for approx. 12- 15 minutes, until internal temperature reaches 160°F. Once cooked, make diagonal cuts halfway down, along the length of the sausage to make eating the loaded sausage easier. If desired, toast D’Italiano® Brizzolio Sausage Rolls on the upper rack of BBQ.
  • Assembly- Place cooked chorizo in the bun, spoon 2-3 tbsp. corn salsa over, and drizzle with Lime Jalapeno Crema.