A day late and a dollar short. Spanish chorizo, or any chorizo for that matter, is a gift from the gods. This extremely versatile sausage can be used in so many applications from burritos to pizza topping and everything in between. You can remove the casing, crumble, and fry the sausage in a pan adding peppers, onion, corn tortilla strips, and once the tortilla strips are firm scramble couple of eggs in the pan. Viola, breakfast. You can substitute chorizo for any other sausage in almost any recipe to kick it up a notch, but for today's installment we'll be focusing on one simple little side dish that highlights the salty, fatty goodness of chorizo complimented by the acidity of red wine. Very simple, and very delicious.
You'll need:
cured chorizo (the better quality / more expensive = better final product. Yes, really, purchase the good stuff)
cheap red wine
a clove or two of garlic minced
Method:
Cut sausage into 1/2 inch thick rounds and toss into a shallow pan with the garlic. Hit the works with a couple of grinds of black pepper and heat the pan med/high. When the sausage begins to sizzle a little add the cheap red wine until the sausage rounds are about half way submerged (a little more won't hurt anything). Bring the wine to a boil and reduce heat to a simmer. Cook on one side 5-6 minutes, turn sausage over and cook until the wine has reduced about half. You're looking for the pan juice to be thick, but not burnt. Serve with some fresh bread and sharp cheddar cheese, or just eat them by the handful.
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