Chorizo in Wine Sauce - Chorizo al Vino
User Reviews
5
Chorizo in Wine Sauce - Chorizo al Vino
Description
Chorizo in Wine Sauce - Chorizo al Vino involves browning fresh chorizo sausages slowly in olive oil until thoroughly cooked and evenly browned. After cooling and slicing on a bias, the pieces are returned to the pan to caramelize slightly with minced shallots. Red wine is then added to deglaze the pan, capturing browned bits and forming a rich sauce. A bay leaf simmers with the mixture to add subtle herbal notes, while reducing the wine to a flavorful glaze for the chorizo slices. This technique intensifies the spiced pork flavor of the chorizo.
The texture combines crispy, caramelized edges where the sausage slices meet the pan with a tender interior. The shallow simmering melds the sauce and meat flavors gently without overcooking. Serving three to four slices per portion allows the wine sauce to complement the rich sausage without overpowering its characteristic spice and texture.
This dish can be served warm as a tapa or appetizer with crusty bread to soak up the wine sauce. It also pairs well with simple vegetable sides or as a flavorful protein addition to a meal.
Cooked chorizo can be cooled in the sauce and refrigerated for up to four days, making for convenient leftovers. It is possible to prepare and freeze sliced chorizo in vacuum bags for up to six months, then finish cooking with shallots and wine on reheating. These storage techniques allow for flexible meal planning.
Ingredients
- 1 lb chorizo (fresh, rope form or links)
- 2 Tbsp Curly parsley chopped
- 1 Tbsp olive oil
- 1 shallot minced
- 1 cup red wine
- 1 bay leaf
Instructions
- In a skillet brown chorizo in olive oil on medium heat. Cover and and cook thoroughly. Turn it a few times while cooking to allow for even browning and cooking on all sides. Depending on the thickness of the chorizo this may take 10-20 minutes.
- Remove from the pan and place on a cutting board. Allow to cool for about 15-20 minutes. Pour off the excess grease from the pan while it is still warm. Leave a small amount of the grease in the pan for cooking later. (1-2 Tbsp)
- When cool slice in ¼" slices on a bias.
- Toss chorizo pieces back in the skillet on medium high, add the shallots and brown the sliced piece slightly. You want a little caramelization on the sliced sides of chorizo.
- Slowly add the wine scraping up bits with a wooden spoon. This will deglaze the pan and add some lovely flavor to the sauce.
- Add the bay leaf. Turn down heat to medium low and allow to simmer for about 10 minutes.
- If serving individual portions, arrange 3-4 pieces of chorizo on each plate. Spoon sauce over them.
- Serve with toast triangles and sprinkle with parsley.
Notes
- After browning, allow chorizo to cool before slicing to ensure cleaner cuts.
- Use red wine to deglaze the pan and capture flavorful browned bits from chorizo and shallots.
- Simmer with bay leaf to add subtle herbal aroma to the sauce.
- Store cooked dish refrigerated for up to 4 days or freeze sliced chorizo up to 6 months before finishing the sauce step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 4g | 1% |
| Protein | 27g | 54% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 99mg | 33% |
| Sodium | 1404mg | 59% |
| Potassium | 558mg | 12% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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