Tapas: Chorizo ​​in Red Wine Sauce.

The previous day – marinade

1. This dish tastes best when you start preparing it the day before. The basic recipe for this is from the book TAPAS -Parragon Verlag- page 218.
2. Prick the chorizo ​​3-4 times with a fork. Put the chorizo ​​and wine in a saucepan. Bring to the boil, then cover and simmer the mixture for 15-20 minutes. Cover and marinate in a saucepan or bowl for 8 hours or overnight. This allows the red wine concentration to move into the sausage properly. On the other hand, this removes all the aromas from the sausage, which floats like a cream on the wine the next morning. The skin of the sausage takes on the color of the wine.

The following day – preparation

1. Remove the sausage the next day. Now you can see what chorizo ​​spices have been cooked out of the sausage. These aromas are refined in the further preparation. Set the wine aside. Remove the skin from the sausage if it is not edible and cut the sausage into small pieces. Put everything in a large pan.
2. Put the brandy in a small saucepan, warm up. Add the warm brandy / cognac to the chorizo, ignite and flambé, shake so that all the alcohol burns. As soon as the alcohol is burned out, add the wine and let it almost evaporate over high heat.
3. Serve hot in the pan. Baguette to tap on the extremely delicious sauce and possibly. Have “classic Spanish” toothpicks ready to pick out the pieces of sausage. When I’m in Spain, my visitors have it for breakfast.
4. Note: The dish also tastes good with German, spicy dressed sausages. With the real Spanish chorizo, however, the whole taste comes across and you are surprised how much spice paste floats on the cooled marinade on the 2nd day. In the case of German sausages, it is almost impossible to use fat eyes! (See photo)