Chorizo sausage as a ground chorizo substitute? I have a recipe that calls for ground chorizo, but I don't own a meat grinder and my local grocery store only sells chorizo sausages. Now, I guess I could mince the sausages and maybe achieve the same effect, but my question is, if I remove the casing from the sausage, will the insides essentially be ground chorizo?

edit: here's the recipe, http://www.johnsonville.com/recipe/chorizo-mac-skillet.html, it specifically calls for Johnsonville brand ground chorizo, so I'm unsure if it's Mexican or Spanish chorizo. That brand unfortunately isn't sold at my grocery store.
I think your best bet if you can't find any Mexican style (raw) chorizo (either loose or encased) is to just use some ground pork and add spices - the spice list on that product is: 


  chili pepper and less than 2% of the following: pork broth with natural flavorings, salt, dextrose, garlic powder, flavorings, spice, oleoresin of paprika, BHA, propyl gallate, citric acid.


So there's not much to add or find a recipe so you don't have to guess. There are a couple of them. Or just add a packet of "Mexican seasoning" to the sausage. I think this will actually take quite a bit less time than trying to prep Spanish style chorizo. 

You're literally just mixing in some spices.

If you don't want to buy the spices, just switch to any "spicy" raw sausage. For example Jimmy Dean Hot. Again, this will be an easier option for you than using Mexican (hard) chorizo.