For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Chorizo first. It's pain to peel, and I've not noticed any difference.  What is the skin of a Chorizo sausage made of, and should it be removed before cooking or not? 
Certainly, no chorizo skin is going to poison you. On that basis, if you're happy with your results, then carry on.  I have used chorizo where the papery skin peels off quite easily -- but I have never seen a need to remove it. 