Appetizers/ Meat/ Recipe/ Sides/ Summer

Chorizo in Red Wine Sauce with Herbs

Have you ever lost someone so close to you that you actually felt like a piece of you was missing? Have they suddenly vanished from your day to day life that you’re left with a void and insane sense of melancholy? Like everything else just stops. And there’s nothing you can do about it. 
I felt that way this past week… When my mac stopped working. Actually, the track-pad stopped working. Good-bye lap top, hello everything else that doesn’t get done because I’m ordinarily on my lap top. Actually, it worked out kind of good for me. I finally finished my mail art challenge, organized my spare-junk drawer (how many elastic bands does one girl really need anyway??), started jogging (ew.), stream-lined my food writing stuff, swept the hardwood, raged about the dude living upstairs (c’mon, that’s bound to happen regardless), and finally watched Watchmen (for the 5th time). Not having a computer – and thus not having access to my blogging biznas – is actually really productive for me…
…But oh how I missed thee. I think “thee” needs a name… From this point on, I shall refer to my mac as not “she” but “Sheila”… No, that’s a terrible name. No offense to any Sheila’s out there… Her name is Daisy. She’s friendly, happy, accessible, and generally brings joy to my life.. Except for her offensive “weed” like smell. Not that my computer smells. But circumstances such as the track-pad incidence sometimes leaves an “ick” feeling in my heart.
You really don’t know how much time you (I) spend with someone (YOU) or something (Daisy) until they’re gone.
Daisy, I forgive you… (god, how much of a loser am I???)…
Something that doesn’t need any forgiveness what so ever? Chorizo in red wine sauce. For New Year’s Eve we feasted on a variety of tapas style dishes that made our little mouths sing and our little tummies ache – we might have had a wee bit too much food by the end of it all. That being said, it was worth every bite. Especially now that I’m starving myself to lose the extra holiday poundage – JK everybody… JK. I’m still eating. Probably more than I should.Seriously though, make this. It’s spicy, it’s savory, it’s a touch sweet, and with a little rustic bread, it’s H-E-A-V-E-N.

Chorizo in Red Wine Sauce with Herbs


  • 2 Links of Spicy Chorizo, sliced into 1" pieces.
  • 1 Small Onion, thinly sliced.
  • 6-8 Cherry Tomatoes, halved.
  • 2 Garlic Cloves, peeled & Crushed.
  • 3/4 C Dry Spanish Red Wine.
  • Fresh Herbs (Thyme, Parsley), roughly chopped.
  • 1 Bay Leaf.
  • 1 Tbsp Butter, unsalted.


  1. In a large frying pan, heat the butter over medium-low heat until it's melted and just sizzling. Add the onions, stir well, and cover - allow to cook for about 5 minutes, stirring occasionally. Add the garlic and remove the lid, allowing the onions to caramelize just slightly.
  2. Throw the chorizo into the pan and brown on all sides. This should take about 5 more minutes.
  3. Pour in the wine, tomatoes and bay leaf, stirring well to combine.Reduce the heat to low and allow the mixture to simmer for about 10 minutes or so until the sauce has thickened. Add the herbs, remove & discard the bay leaf, and stir.
  4. Serve with toasted crostinis.
  5. Eat.


  • patience
    January 11, 2012 at 8:12 AM

    yum! this looks great! i’m going to make it this week, maybe wed. 🙂

    if i wanted to halve the red wine – what could i substitute to make up for the lack of liquid? olive oil? veg oil?

    and you know me…i’ll probably add some potatoes – should i cook them somehow before adding them in?

    where do you get your chorizo?

  • Aarthi
    January 11, 2012 at 4:36 PM

    YUMMO..Thanks for the recipe..This looks mouthwatering..I have bookmarked it..


  • Ali
    January 11, 2012 at 4:55 PM

    Kristy I love it! your photography is looking awesome!

  • Kristy Lynn
    January 11, 2012 at 9:18 PM

    @ patience: The red wine is what gives the dish it’s flavor. All the alcohol cooks out so you don’t have to worry about that. Besides, 90% of the liquid from the wine reduces – therefore I wouldn’t recommend substituting oil. However, if you wanted to drizzle some good olive oil on top at the end, that might be nice.

    For the potatoes, maybe use new baby ones. Cut em in half and give em a little roast in the oven with a bit of olive oil, some finely chopped rosemary, and a little helping of salt and pepper. Roast at 375 degrees for about 30 to 45 minutes depending on how big they are and then just serve along side or toss in the pan at the last minute 🙂

    Lastly: The Cook Street Village Butcher has great chorizo, as does Galloping Goose Sausage Co (I go to Ottavio’s in Oak Bay for that), or even the Market on Yates has some yummy stuff. Holy answers batman!

    @ Aarthi: Why thank you!!

    @ Ali: Thanks sugar! I’m learnin!

  • patience
    January 12, 2012 at 3:51 AM

    seriously, the photos are amazing

  • Kristy Lynn
    January 12, 2012 at 11:59 PM

    @ patience: kaitlyn please! i’m blushing! 😉 also: can you tell foodgawker that?? they still refuse to publish my photos. wtf?

  • Molly (Mike and Molly's House)
    January 13, 2012 at 2:13 PM

    I just jumped over to foodgawker and I’m surprised that aren’t taking your submissions. I’m not just saying that…very weird.
    I’m passing the recipe over to my hubby!

  • Kristy Lynn
    January 13, 2012 at 4:03 PM

    @ Molly: Aw, thanks lady. I agree though – especially with respect to the new photos I’m taking.. Weird. PS. Let me know how the recipe turns out! patience made it and sent me the photos last night ….

    @ patience: GREAT job sister friend!! Proud of you!

  • Cheap Ethnic Eatz
    January 13, 2012 at 6:59 PM

    The chorizo look amazing, love the deep red color.

    And yes we do not realize how dependent (slave to) we are to technology until it is missing. Funny post but accurate. Reminds me a year ago they electricity went out in my building for from like 4pm to middle of the night. All I had was a candle and….boredom.

  • Kristy Lynn
    January 14, 2012 at 12:23 AM

    @ Cheap Ethnic Eats: aye! what did you eat for dinner?? thank you for stopping by and taking the time to say hello!

  • Swathi
    January 16, 2012 at 7:14 PM

    Delicious love addition of red wine in there. Thanks for sharing with Hearth and soul blog hop.

  • Heather Anne
    January 16, 2012 at 11:31 PM

    Just look at your perfectly sliced onions. #jealous.

  • Kristy Lynn
    January 17, 2012 at 12:11 AM

    @ Swathi: as always, thank you for having me 🙂

    @ Heather Anne: hahahaha it’s all about correct technique. Now if only I can figure out how to spell technique without googling it, i’d have it all!

  • April @ The 21st Century Housewife
    January 17, 2012 at 7:56 AM

    This reminds me so much of some of the wonderful dishes I have eaten in Spain! I love that it is a one pot dish as well. I can just imagine eating this with a lovely glass of red wine…seriously yummy. Thank you for sharing it with the Hearth and Soul hop. I’ve chosen it as one of my highlights from last week in this week’s post.

  • Kristy Lynn
    January 17, 2012 at 4:59 PM

    @ April: i’m honored – thank you so much! it reminded me of spain too – love me some spain!!

  • Lori
    January 17, 2012 at 11:31 PM

    This sounds so good! I’ve never really thought about cooking sausage in red wine, but now that I see it I can’t imagine not giving it a try. I’ve got a great source for local Mexican-style chorizo so this is perfect.

  • Kristy Lynn
    January 19, 2012 at 11:31 PM

    @ Lori: I figure if it goes together in pairing (ie spanish wine & chorizo), why the heck not put it in the same pan?

    I think Mexican chorizo would be wonderful! Lemme know how it turns out!