throwing this out for help!
I've got chorizo links. Never worked with it before. I'm thinking of making chorizo dogs somewhat like a corn dog with a slightly sweet batter to counteract the heat of the chorizo. My other thought was using it in meatfloaf with some ground beef.
Am I completely off base? If I am can you help with a recipe that might counterbalance/take the heat of chorizo down a few notches. Most of the recipes I see use chorizo as a jumping off point to amp up the heat/spice of a dish.