Chorizos In Red Wine 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

CHORIZOS IN RED WINE

Chorizos in Red Wine image

Provided by Florence Fabricant

Categories appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds chorizo sausage
1 large sweet red pepper, cored and cut in thin slivers
1 tablespoon grated fresh orange zest
1/2 cup dry red wine

Steps:

Preheat oven to 400 degrees. Slice sausage at an angle about three-fourths of an inch thick. Spread slices in a baking dish and bake until lightly browned, about 30 minutes.
Turn the sausages and scatter the peppers and orange zest over them, then pour in the wine. Bake about 10 minutes longer. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 16 grams, Sodium 1402 milligrams, Sugar 1 gram

CHORIZO IN RED WINE

Chorizo in Red Wine image

A classic tapa that's challenging only to the extent that it's hard to find good chorizo; it should not be too well dried but rather fresh and soft. Plenty is being made in the States now, especially in Florida, California, and New York-the major centers of Latin cuisine. Since chorizo is so intensely flavored already, it takes few ingredients to make this dish, but it's still pretty powerful. In northwestern Spain they make this with the local sidra Asturiana, or hard cider; to try it that way, omit the garlic and parsley and substitute hard cider (English, French, or American hard cider is fine) for the red wine.

Yield makes 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 pound dried chorizo, thinly sliced
1 cup dry red wine
2 tablespoons minced garlic
Salt and black pepper to taste
Chopped fresh parsley leaves for garnish

Steps:

Preheat the oven to 450°F. Put the chorizo in an ovenproof skillet and turn the heat to high. Cook, stirring occasionally, until it is nicely browned, about 10 minutes, adjusting the heat as necessary to avoid burning the meat.
Stir in the wine and garlic and transfer the skillet to the oven. Cook, more or less undisturbed, until about half the liquid has evaporated and what's left is dark and thick, 10 to 15 minutes. Taste and add salt and pepper if necessary. Garnish with parsley and serve very hot, with toothpicks or pieces of bread. Or prepare the dish an hour or two ahead and reheat it.

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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