aimoneYou mentioned that it's pricey using imported Spanish...

aimone

You mentioned that it's pricey using imported Spanish chorizo.

For my money...if I'm not buying form a continental super market...Primo is my choice over Han's or D'orsognia.

Also...have you tried a a good old fashioned cacciatore Italian sausage? For uncooked eating I like one on the very firm. For cooking it as per your recipe then select a softer one.

I like chorizo but don't see the who ha. Maybe it's another product that's in the fad zone.