Chorizo Braised in White Wine


Makes 4 sides or 8 tapas portions

Super easy

Chorizo Braised in White Wine


For 1 Batch(es)


  • 2 links Spanish chorizo (I used Fermín Ibérico spicy chorizo sausage from Central Market)
  • Dry white wine (I used sauvignon blanc)
  • 2 bay leaves
  • Sliced baguette

Chorizo Braised in White Wine Directions

  1. Slice the chorizo in half and prick a few holes in the casing. Place in a medium skillet and cover halfway with white wine.
  2. Drop the bay leaves in the pan. Bring the wine to a low boil and cover the pan.
  3. Cook the chorizo in wine for 15 to 20 minutes until it plumps—flipping occasionally. (There’s no harm in lowering the heat and cooking the chorizo longer, if needed.)
  4. Before serving, uncover the pan and turn up the heat, reducing the sauce until it thickens slightly. Remove the chorizo from the pan and cut it into ½- to ¾-inch thick slices.
  5. Serve slices on bread with a drizzle of sauce or in a shallow dish with toothpicks.

Recipe notes

When I told my Spanish friend Carlos I was writing about tapas, he told me I needed to include chorizo braised in wine, as it can be found all over Spain and is incomparably delicious. So this recipe is for Carlos. While they share a name, Spanish and Mexican chorizos are quite different. The Spanish version is cured in a casing and flavored with paprika. For this dish, look for a softer version of chorizo instead of the harder version often found cubed in soups. Any white wine that isn’t sweet will work for this dish.

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