Chorizo Al Vino Recipes

SAUTéED CHORIZO WITH RED WINE

Sautéed chorizo with red wine image

These chunks of spicy sausage in a rich glaze of garlic, honey and red wine are sure to disappear quickly from a buffet or tapas spread

Provided by Lizzie Harris

Categories Buffet, Canapes, Side dish, Snack, Starter

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 fat garlic cloves, finely chopped
500g cooking chorizo, cut into chunky slices if large or left whole if small
100ml red wine
1 tbsp clear honey
handful parsley, chopped
crusty bread, to serve

Steps:

Heat the oil in a large frying pan and gently sauté the onion for a few mins until softened. Add the garlic and cook for a few mins more.
Push the onion and garlic to the side of the pan and add the chorizo. Brown all over, then add the wine and stir in the honey.
Cover and cook gently for 5 mins or until the sausages are cooked through and coated with the sauce. Add a splash of water if the pan is looking dry. Serve scattered with parsley and some crusty bread to mop up the spicy juices.

Nutrition Facts : Calories 441 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium

CHORIZO AL VINO (CHORIZO IN RED WINE)

Chorizo Al Vino (Chorizo in Red Wine) image

Make and share this Chorizo Al Vino (Chorizo in Red Wine) recipe from Food.com.

Provided by januarybride

Categories Pork

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs uncooked chorizo sausage (may sub kielbasa)
2 tablespoons extra virgin olive oil
2/3 cup red wine
4 sprigs thyme
ground black pepper
torn bread, for dipping

Steps:

Heat half the olive oil in a large, nonstick skillet until very hot.
Cut the chorizo inot 1/2 inch rounds.
Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
Add the remaining oil and remaining chorizo and cook as stated above.
Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.

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