Fiona Dunlop

Spicy sausage in red wine

Chorizo al vino

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Preparation info
  • For

    4

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

In the north of Spain, chorizo is often cooked in cider. Estéban prefers to adapt the recipe, using red wine instead of cider, to create a warmer dish. This makes an excellent wintry tapa to accompany glasses of good Rioja.

Ingredients

  • 550 g (1¼ lb) semi-cured chorizo or other spicy sausage
  • 350 ml (

Method

  1. Place the sausage in a frying pan with the wine and bay leaf. Cover and cook over a low heat for 10-15 minutes, or until the wine has slightly reduced.
  2. Remove the sausage from the pan and cut it into 1cm (½-inch) slices. Return the slices to the wine and stir. Serve in individual earthenware dishes with chunks of French bread.