Summary

Ingredients

• 200 g sausae, chorizo
• 200 ml red wine, (Spanish)
• 2 tablespoon brandy
• 1 baguette (s) / ciabatta

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Instructions

1. It is best to start preparing the dish the day before, so that the sausage has enough time to absorb the aroma!
2. 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.
3. Cover and set aside for about 8 hours (or overnight).
4. The next day, take the sausage out of the wine and remove the skin. Cut into 0.5-1 cm thick slices.
5. Heat the brandy slightly (not too strong, the alcohol content must not drop!)
6. 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.
7. 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.
8. Reduce over high heat until almost all of the wine has evaporated.
9. Serve the chorizo in the pan while still very hot.
10. Add baguette or ciabatta to soak up the delicious sauce and toothpicks are enough for the sausage slices.