¡Hola, amigos! If there’s one thing that makes our hearts sing, and our taste buds dance with joy in Spain, it’s undoubtedly the exquisite culinary heritage that we hold close to our hearts. In this post, we’re diving headfirst into a mouthwatering experience that encapsulates the true essence of Spanish gastronomy – none other than “Chorizos al Vino”!
For those who haven’t had the pleasure of indulging in this traditional delight, let me paint you a picture: Imagine succulent chorizos lovingly simmered in aromatic and delicious golden white wine that highlights the herbs and spices present in chorizo. Yes, it’s as tantalizing as it sounds! This beloved Spanish dish fills the air with a heavenly aroma making an inevitably instant mouthwatering effect.
Preparing Chorizos is a simple and easy recipe that awakes the senses: As the sausages sizzle and sear in the pan, the intoxicating aroma wafts through the air, enticing everyone nearby. Some families have their own time-honored recipes passed down through generations, while others add a personal touch to create their version of this beloved classic. Whichever way it’s prepared, you can be sure that it will always be made with love and passion.
Chorizos al vino is a recipe that is quite similar to Chorizos a la Sidra. Both recipes are delicious and traditional ways to use Chorizo.
Whether you’re gathering with loved ones for a festive fiesta, enjoying a laid-back weekend at home, or even trying your hand at Spanish cooking for the first time, Chorizos al Vino is a must-try dish that promises to leave an everlasting impression.
What type of chorizo should you use?
The magic of Chorizos al Vino lies in its simplicity, which allows the authentic flavors of the ingredients to shine through. The secret, of course, lies in using the finest quality chorizo – the king of Spanish sausages! Bursting with a delightful blend of paprika, garlic, and a hint of smokiness, these sausages infuse the wine with a depth of flavor that’s hard to resist.
In case you are wondering, not all chorizos are created equally, so it being one of the main stars of this recipe, it’s crucial to choose the right kind of chorizo.
Spanish chorizo is more than just a sausage; it is a cultural emblem, deeply woven into the fabric of Spanish gastronomy, although contrary to popular belief, we don’t add it to everything (Adding it to Paella would be considered a capital sin!)
In Spain, chorizo is a cured sausage made from ground pork and seasoned with a blend of smoky paprika (pimentón), garlic, and other spices. The use of pimentón is what gives Spanish chorizo its vibrant red color and distinctive flavor.
It is firm and dry to the touch as it undergoes a curing process that helps preserve the meat and intensify its flavors. It can be enjoyed as it is, sliced and served as a tapa, or used as an ingredient in a variety of dishes.
It is similar but not the same as Mexican chorizo, so when making this recipe, try to find Spanish chorizo.
Also, chorizo can come in two varieties and different forms:
- Chorizo “dulce” (sweet) means that it is not spicy at all, so it’s a mild kind, not sweet.
- Chorizo “picante” (hot), which means it includes spicy paprika powder, and indeed it is hot.
Both versions showcase a harmonious blend of flavors, but they each possess their unique personality. Also, chorizo can come in “sarta” which is a long cured form with a U shape, usually tied in the end, or in smaller portions like the ones you see in the pictures. These later ones are a bit less cured, meant to be cooked, and are perfect for BBQs or to stew with sidra or wine.
Both chorizos can be used, either sweet, hot, sarta, or the smaller chorizos, so don’t worry if you only can find a certain type of it, we assure you it will be equally delicious with any type of chorizo.
What about white wine? What type of white wine to choose for Chorizos al vino?
The other most important ingredient in Chorizos al vino is wine. In this case, we are opting for white wine to stew the chorizos in, but you’ll also find some recipes that choose Spanish red wine.
Having in mind there’s a myriad of different white wines to choose from, from sweetness to dryness, notes, and origins…let’s see a few useful tips to choose the best white wine to cook Chorizos al vino:
Opt for dry to medium-dry white wines:
When using white wine as an ingredient in Chorizos al Vino, it’s best to go for a dry white wine. Dry white wines have minimal residual sugar, allowing the flavors of the dish to shine without overwhelming it. The subtle acidity and refreshing profile of a dry white wine will also keep the flavors balanced and enticing.
Crips and fruity white wines:
To elevate the dish with vibrant flavors, choose a crisp and fruity white wine. Look for wines with notes of green apple, citrus, or tropical fruits. These fruit-forward characteristics will beautifully complement the smokiness of the chorizos and add a touch of freshness to the dish.
Consider Spanish varietals:
Obviously, for this recipe we are going to recommend using Spanish wines, to keep the Spanish spirit alive. Consider using Spanish white wine varietals in your Chorizos al Vino recipe. Verdejo, Albariño, or even a zesty Viura can work wonders, infusing the dish with the authentic taste of Spain.
Avoid oaked white wines:
While oak-aged white wines can be fantastic for sipping, they might not be the best choice for cooking Chorizos al Vino. The oak flavors could overpower the dish’s delicate balance, so it’s better to stick to unoaked or lightly oaked white wines. Chardonnay is a prime example of an oaked white wine.
Quality matters:
When using wine as an ingredient, it’s essential to choose a wine that you’d also enjoy drinking. The quality of the wine will impact the final flavors of your dish, so invest in a wine that you find enjoyable.
Don’t break the bank:
Balance is key, so while choosing a decent white wine, you don’t need to use a super high-end for chorizos al vino. There are plenty of reasonably priced wines that offer fantastic quality and flavor, perfect for creating a memorable culinary moment without straining your budget.
Wine and dine:
As you’re adding the white wine to the pan, take a moment to savor the aroma and enjoy a small glass of the same wine you’re using in the recipe. It’s a delightful way to connect the flavors and immerse yourself fully in the culinary experience.
Now that you’re armed with these tips, get ready to take your Chorizos al Vino to a whole new level with the magic of white wine! The mingling of flavors will surely create a symphony of tastes that will leave you and your loved ones wanting more.
Salud y buen provecho! Cheers and enjoy your meal!
How to Make Chorizos Al Vino
EQUIPMENT NEEDED
To make Chorizos a la Sidra you’ll need the following equipment on hand:
- Medium-sized pan
- Knife
- Cutting board
- Wooden spatula
INGREDIENTS
- 10 oz chorizo either sarta or fresh smaller chorizos
- ½ bottle of White wine
- 1 teaspoon olive oil
- 1 bay leaf
STEP-BY-STEP INSTRUCTIONS
1 — Cut the chorizo; if using the fresh small kind, separate them; if using drier sarta chorizo cut the ends, discard the cord, and cut into bite-size wheels.
2 — In the pan, add a drizzle of olive oil and heat. Add the chorizos to the pan.
3 — Cook on medium heat until the chorizos release their grease and beautiful flavors, and start to get browned.
4 — Add the white wine and the bay leaf to the pan and cook for 10 minutes on medium-low until the white wine evaporates a bit and the sauce thickens.
5 — Serve alongside good rustic bread. Que aproveche!
Notes and FAQs
Still with doubts? Don’t worry, we spill all the tea about ingredients, cooking methods, storage, etc in this section so you can reproduce this recipe like a local.
Cooking method:
Start by adding just a tiny drizzle of olive oil; since chorizo will release plenty of their grease, you’ll need it only to prevent the chorizo from sticking and burning.
Make sure the chorizo gets evenly browned and releases plenty of its juices. If using sarta chorizo, since it’s a bit more cured, it will release less juice.
Once the white wine is added to the pan, let it bubble and reduce until the sauce gets thickened. You’ll notice the chorizo turns a bit paler since a lot of the paprika color will get transferred to the sauce.
If using sarta chorizo is crucial to poke the chorizos with a knife so all the juices can be released.
Storage:
Chorizos al vino should be eaten right away while still hot; however, if any leftovers might occur, store them in a sealed container in the fridge for up to 3 days. Whenever you want to eat the leftovers, simply transfer them to a pan and reheat them on low heat.
Ingredients:
Chorizos al vino is a super simple recipe that includes very specific ingredients, however here you have the TLDR and in-depth notes about the ingredients:
- Chorizo: Small fresh Spanish chorizos are the best kind to use for this recipe, however as previously mentioned you can also do it with Chorizo de Sarta, simply have in mind it will release less juice and will need less temperature to cook so it does not turn dry but still gets thoroughly cooked. Either chorizo dulce or picante (mild or hot) will be perfect for this recipe. We cannot guarantee how the recipe will turn out with Mexican chorizo.
- White wine: your wine of choice can be used, only have in mind to use a dry or medium-dry white wine. Avoid using oak white wines like Chardonnay. If possible, choose a Spanish white wine like Verdejo or Rueda.
- Bay leaf: optional, but it gives a nice touch.
- Olive oil: only a drizzle is needed, but use olive oil and not any other kind since it would affect the flavor of the recipe.
Chorizos Al Vino Recipe
Equipment
- Medium sized pan
- Knife
- Cutting board
- Wooden Spatula
Ingredients
- 10 oz chorizo either sarta or fresh smaller chorizos
- 1/2 bottle White wine
- 1 tsp olive oil
- 1 bay leaf
Nutrition
Instructions
- Cut the chorizo, if using the fresh small kind, separate them, if using drier sarta chorizo cut the ends, discard the cord, and cut into bite-size wheels.
- In the pan add a drizzle of olive oil and heat. Add the chorizos to the pan.
- Cook on medium heat until the chorizos release their grease and beautiful flavors, and start to get browned.
- Add the white wine and the bay leaf to the pan and cook for 10 minutes on medium-low until the white wine evaporates a bit and the sauce thickens.
- Serve alongside good rustic bread. Que aproveche!
