The Argentine chorizos has the texture of a good Polish, or Italian sausage. It has a little spice, but is not hot.
I have served them two ways now, both times I grilled the chorizos before serving.
My favorite way is to saute with a little butter, and quite a bit of Juga sauce, green, yellow, and red peppers, with sliced onions. I buy a baguette and slap that puppy into the roll, add the peppers and onions, a little salt and am a happy camper.
The other way (so far) has been to grill them up, then put then in sauerkraut and roast them. I was going to make Toad in the Hole, but ran out of time/interest to make the Yorkshire pudding.