This version uses the softer Kielbasa substitute. We really don’t have any European style charcuterie here in Anchorage.
The first of many Tapas I plan to explore, chorizo al vino is a decidedly easy recipe.
…. once you have the right kind of Chorizo!!!!!!
My first two attempts. FAIL. I’m sure that anyone who was cooked with Mexican chorizo is laughing at my ignorance. The first time I tried to make this dish I dropped the raw chorizo ‘sausage’ right into the wine and just left it to simmer. 20 minutes later I came back and found soup. I laughed at myself and tried again, this time deciding to fry the chorizo first to firm it’s outside into a sausage. Yup, I bet you are laughing again as you already know that it too dissolved completely into mush. I finally googled it and found out that this Mexican chorizo is designed to do that. I just had to laugh at my ignorance.
Spanish chorizo is an aged pork sausage. It is usually cured in the traditional casing of intestines. It can be sliced and eaten raw, cooked, or added to other dishes. It is seasoned with Spanish smoked paprika and usually other spices. Mexican chorizo is not always pork. It is not an aged sausage in a casing. It is minced meat with generic chili in a plastic package that looks like a sausage. Do NOT get them confused!
I hate to admit that twice I ignorantly tried to make chorizo al vino with Mexican chorizo, not understanding that it is not intended to become any sort of formed meat at all. This is not ground beef. This is meat soup in a tube. If you want to make it into crispy fried pork’n bits, or add it to your chili, great. If you are wanting a solid piece of meat, fogetaboutit!
I actually ended up finding this Italian sausage. It isn’t real chorizo, but it met several of the criteria: it’s pork, it’s cured, and it’s seasoned with paprika.
Now that I know this, (which I will NEVER forget!) when I am unable (mostly likely here in AK) to find some real chorizo sausage I will substitute kielbasa and simply add some smoked paprika.
Once my sausage ‘issue’ was resolved my dish turned out great! I mean, what’s not to love about winey pork? And porky wine? YUM! The sausage gets crisped and the sauce is FANTASTIC for sopping up with bread. You can serve a little as a tapas snack or fill your bowl and make it a meal. The choice is yours, but you gotta try this one!
This one used the Italian Sausage substitute from the package pictured above. It was a much firmer meat, but still very delicious!
Chorizo al Vino
By: semiserious chefs
Serves: 8 tapas/4 main dishes
Ingredients:
- 4 Spanish cured chorizos
- OR 16oz of kielbasas sausage and some added paprika
- red table wine*
- 2 bay leaves
- 1/2 of a red onion, sliced
*Pick a wine that is light in color, and kind of fruity. A dark wine will make your sauce can come out a little gray looking and a little dry in flavor. One standard bottle is more than enough. Cook with some, drink the rest.
Directions:
- Puncture the chorizo a few times, all around with a fork, and add it to a pot with enough wine to cover, along with the onions and bay leaves. Bring just to a gentle roll and simmer over low heat, with a lid, for 20 minutes. This is to infuse the sausage with wine.
- Remove from heat and separate the chorizo from the wine. Slice the sausage into 1/2 inch medallions and add to a nice hot pan with a little bit of olive oil. Saute until browned on both sides.
- Scrape the browned bits from the pan and add the reserved wine, plus any more as needed to cover the sausages back in the pot again. Bring to a boil, and reduce heat to medium with a solid simmer, until the wine was reduced to a reasonable sauce.
- Serve the chorizo with tooth picks and sliced bread for soaking up the wine sauce.
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