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Sautéed Chorizo with Red Wine

Scott Phillips

Servings: 8

You’ll need a softer cured chorizo here, not the very firm types that are meant to be eaten without cooking. You can find domestic cured chorizos in Hispanic markets and gourmet markets.


  • 3 Tbs. extra-virgin olive oil
  • 1-1/2 lb. cured but soft chorizo, cut into 1/2-inch-thick slices
  • 1/3 cup dry red wine
  • Good country bread, cut into large cubes

Nutritional Information

  • Nutritional Sample Size based on eight servings without bread
  • Calories (kcal) : 440
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 75
  • Sodium (mg): 1050
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 21


  • Heat the olive oil in a large (12-inch) skillet over medium heat. Add the chorizo slices and cook until they begin to turn a deep brown on one side, 3 to 5 min. Stir and continue to cook, stirring occasionally, until the chorizo is deeply browned all over, about 5 min. more. Carefully add the wine (be ready in case it flames) and let it simmer, scraping the pan to deglaze it, until it has reduced somewhat but is still saucy, 1 to 3 min. Pour the chorizo and juices into a dish. Serve with the bread, for dipping into the sauce.


Rate or Review

Reviews (4 reviews)

  • User avater
    tagnostic | 04/17/2009

    I live in the southwest, where Im a kitchen manager, I have never seen or heard of slicable Chorizo. Here it comes in a soft casing, that must be discarded prior to use. The texture is extremely soft, greasy as heck and a Bright Red after cooking. What brand is that? and where did it come from?

  • kit4na666 | 08/08/2008

    this recipe is delicious!!!!!my husband love this for appetizerthanks for it...

  • TheresaM | 12/07/2007

    YUMMY!!! Being Portuguese, I've made this for years and I'm happy to see this on Fine Cooking. Try finding Portuguese chourico; it's perfect for this and comes in mild and hot varieties. If you can find Portuguese bread that's even better. Also, adding some green peppers or french-cut fresh green beans is a good way to stretch it for a crowd. Thanks Sarah!

  • nyna99 | 11/01/2007

    This is a quick but delicious recipe. Seems like it would need more wine, but it doesn't. I've always cut the oil down by half, though. It works best with the softer chorizo, but in a pinch the harder chorizo works, too, just be very careful not to over-brown it or it will get too hard. I keep chorizo in my fridge just to be able to make this dish on a moment's notice for drop-in guests.

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