Use it soon after you buy it. They're usually fried before serving. This is a mild British pork sausage. It's available either in links or patties, but it's hard to find outside of Louisiana. Don't confuse Mexican chorizo, which needs to be cooked, with Spanish chorizo, which is dry-cured.
Spanish chorizo is made from pork, and it's very hot and spicy.
This is a heavily seasoned Portuguese pork sausage. Look for it in Portuguese markets. This is a mild and fatty Italian pork sausage. The links should be pierced before cooking to allow some of the fat to drain out. This British pork sausage is usually displayed in markets as a long coil, and it's sold by the length rather than by the link.