The internal temperature reaches 160°F for pork chorizo or 165°F for chicken or turkey chorizo
The meat is no longer pink in the center
The texture is firm and crumbly, not soft or raw
The juices run clear, not red or cloudy
The chorizo has browned evenly on the outside
There is no raw meat smell
It has been cooked through after breaking it apart in the pan
A small test piece tastes fully cooked and not greasy or raw