Chorizo in Red Wine
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 9 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g sausae, chorizo
- 200 ml red wine, (Spanish)
- 2 tablespoon brandy
- 1 baguette (s) / ciabatta
Print Recipe
Pin Recipe Instructions
- It is best to start preparing the dish the day before, so that the sausage has enough time to absorb the aroma!
- Pierce the chorizo sausage ring a few times with a fork and place in a suitable saucepan. Pour the wine over it. Bring the wine to the boil briefly and then simmer covered for another 15-20 minutes over medium heat.
- Cover and set aside for about 8 hours (or overnight).
- The next day, take the sausage out of the wine and remove the skin. Cut into 0.5-1 cm thick slices.
- Heat the brandy slightly (not too strong, the alcohol content must not drop!)
- In a cast iron pan (or other ovenproof pan) pour the brandy over the chorizo slices and ignite. When the flames have gone out, stir briefly with a wooden spoon.
- If it was done in the cast iron pan, now add the wine in which the sausage was placed. Otherwise, put the sausage back in a saucepan or pan and add the wine.
- Reduce over high heat until almost all of the wine has evaporated.
- Serve the chorizo in the pan while still very hot.
- Add baguette or ciabatta to soak up the delicious sauce and toothpicks are enough for the sausage slices.
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