The chorizo is fully cooked when it is no longer pink inside
The chorizo reaches an internal temperature of 160°F for pork chorizo or 165°F for poultry chorizo
The fat has rendered and the meat looks browned throughout
The texture is firm and crumbly, not soft or raw-looking
Any juices run clear rather than red or pink
The chorizo is sizzling steadily and has stopped releasing a lot of liquid
The casing, if present, is browned and the filling feels hot all the way through
A small piece tastes cooked, with no raw meat flavor