hi roy-
Chorizo (Mexican sausage) is very tasty and comes in spicy as well as regular flavors. However, as you have learned, they don't go down well by themselves. Chorizo is best when added to a dish such as scrambled eggs as Pat suggested. I have posted a couple of recipes that use chorizo, hope you enjoy them...K:)

Burrito Desayuno (Breakfast Burrito)

Roast 4 long green chiles over an open flame until lightly charred. Steam in a paper bag for about 5 minutes, then stem, seed and peel the chiles. Coarsely chop them and set aside. Peel and cube 5 medium potatoes and dice into 1/2 inch cubes. cover with cold water in a medium saucepan and bring to a boil. Cook for 5 minutes and drain. In a large skillet, melt 5 T butter. Add 1 1/4 c chopped onion and the potatoes. Cook until lightly browned, about 10 minutes. Stir in 1/2 pound chorizo, cooked and crumbled and the green chile. Cook about 3 minutes. Whisk 10 eggs and stir into potato/chorizo mixture. Cook until just set...3 to 4 minutes. Fold in 3 cups grated cheese ( a combination of Monterrey Jack and cheddar works well) and cover and remove the pan from the heat. Let stand until cheese melts...about 5 minutes. Warm 8 large flour tortillas and fill the tortillas with the egg mixture. Fold and roll to enclose filling. Serve while warm with fresh pico de gallo (a hot fresh salsa with less tomato than traditional salsa). This serves eight people or 4 very, very hungry people.

Chorizo Quesadillas (Cheese and tortillas)

Spray a large skillet with non stick spray and set over medium heat. Lay 1 flour tortilla in the skillet. Sprinkle 5 oz Monterrey jack cheese, 2 long green chilies which have been roasted, seeded, stemmed and chopped, 2 oz cooked and crumbled chorizo and 1 green chopped green onion over the tortilla, covering it completely. Top with a second tortilla and lightly spray the tortilla with cooking spray. Weight the quesadilla down with a plate and cook for 2 or 3 minutes or until bottom tortilla is crisp and lightly browned. remove the plate and turn the quesadilla. Weight it again and cook another 2 to 3 minutes. Slide onto a cutting board and cut into 4 or 6 wedges. Serve immediately.