When can babies have chorizo?

Babies can have chorizo from about 12 months, in small, fully cooked amounts as an occasional food. Before that, chorizo is best skipped because it is high in salt and spice and is a processed meat.

Babies under 12 months are better off without chorizo, because it is very salty and processed. Toddlers can eat a little crumbled, well-cooked chorizo mixed into eggs, beans or potatoes now and then.

Yes, chorizo is a choking hazard because sausage links and slices are firm, round and springy and can block a small airway. Remove the casing and crumble or finely chop chorizo, and never serve it in rounds.

Chorizo itself is not a common allergen, but some recipes and brands include soy, wheat or milk, and soy chorizo contains soy. Check the ingredient list before serving chorizo to a toddler.

Chorizo is not recommended for a 6 month old because of its high sodium and spice. Instead, cook plain ground meat with mild paprika and garlic for a similar flavor, and save real chorizo for after 12 months.

Mexican chorizo is a fresh, raw ground pork sausage that must be cooked before eating. Spanish chorizo is a cured, dried sausage that is often sliced and eaten without cooking, but for babies and toddlers, cook Spanish chorizo until steaming hot.

Chorizo can be quite spicy depending on the brand and type. Choose a mild chorizo, taste it first, and mix a small amount into plain foods so the dish is gently flavored for your toddler.

Soy chorizo has no nitrates from cured meat, but it is still high in sodium and often spicy, and it contains soy, a common allergen. Treat soy chorizo like regular chorizo: an occasional food in small amounts after 12 months.

To make chorizo less salty, cook it, drain the fat, and blot it on paper towels, then mix a small spoonful into a large amount of unsalted eggs, beans, rice or potatoes. Do not add extra salt to the rest of the meal.