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Spicy Chorizo Sausage Recipe with Honey and Red Wine

25 mins

4 people

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Chorizo recipes guaranteed to make the month water.
This is a classic tapas dish and part of a collection of chorizo recipes, can be seen in many tapas restaurants in the UK. However, it is not always made properly. The secret to a tasty red wine chorizo is to reduce the red wine until it becomes syrupy, adding a generous dollop of honey, so the chorizo gets coated in a lovely sweet red wine syrup. It is also the ideal tapas recipe for a dinner party because you can prepare it in advance, is easy to serve and it will be a popular dish with your guests. Don’t forget to serve it with some wooden skewers or toothpicks for a more authentic Spanish feel. Olé!

Ingredients
Method

400g spicy cooking chorizo sausage
½ large white onion, finely chopped
1 clove of garlic, finely chopped
1 tbsp of extra virgin olive oil
1 bay leaf
400ml red wine, ideally a young Rioja
2 tbsp clear honey
1 tbsp chopped flat leaf parsley

Cut the chorizo sausage into bite size pieces.
Heat the olive oil in a frying pan. Once hot, fry the chorizo pieces until golden brown, about 3 minutes on each side. Drain the chorizo and set aside.
In the same frying pan, cook on a low heat the chopped garlic, onions and bay leaf until soft, it takes about 5 minutes.
Return the chorizo sausage to the frying pan and mix well. Increase the heat and pour in the red wine. Bring the red wine to the boil and allow the liquid to reduce by half. This will concentrate the flavours and make the chorizo sausage take on the red wine flavour. It takes about 5 minutes.
After this time, add the honey and reduce the liquid for a further 5 minutes until the wine mix becomes like thick syrup.
Serve with crusty bread, a sprinkle of chopped flat leaf parsley and a glass of red wine…of course.

Ingredients

400g spicy cooking chorizo sausage
½ large white onion, finely chopped
1 clove of garlic, finely chopped
1 tbsp of extra virgin olive oil
1 bay leaf
400ml red wine, ideally a young Rioja
2 tbsp clear honey
1 tbsp chopped flat leaf parsley

Method

Cut the chorizo sausage into bite size pieces.
Heat the olive oil in a frying pan. Once hot, fry the chorizo pieces until golden brown, about 3 minutes on each side. Drain the chorizo and set aside.
In the same frying pan, cook on a low heat the chopped garlic, onions and bay leaf until soft, it takes about 5 minutes.
Return the chorizo sausage to the frying pan and mix well. Increase the heat and pour in the red wine. Bring the red wine to the boil and allow the liquid to reduce by half. This will concentrate the flavours and make the chorizo sausage take on the red wine flavour. It takes about 5 minutes.
After this time, add the honey and reduce the liquid for a further 5 minutes until the wine mix becomes like thick syrup.
Serve with crusty bread, a sprinkle of chopped flat leaf parsley and a glass of red wine…of course.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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