Well, in looking at the original recipe in the initial post, it was a blend of Spanish and Italian. It looked OK.
Personally, I would rather have a good Mexican chorizo, brown it up, remove it from the pan, cook some finely diced potatoes in the resulting sausage drippings, then some onions and mushrooms. Add the sausage back to the pan, then pour in the scrambled egg mixture and make myself an omelette. Once it's rolled onto my plate, top it with some salsa verde and some queso fresco.
Karen, I am really envious of your ready access to many different kinds of chorizo. I've tried a few of the locally-made bulk product in a couple carnecerias, and find that the white vinegar is just a little to strong for my taste. I had a really good homemade chorizo up in Michigan (of all places!) that used red wine vinegar in the sausage. I need to get a copy of that recipe, and I'll start making my own chorizo at home.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!