Iberian Chorizo with With Wine
Preparation of Iberian Chorizos in wine.
Cut into slices
We put in a clay pot (if you have it if you can’t use a frying pan) on the fire and add the sausages (whether sliced, pieces or whole as you like more) also punctured. We leave them until they begin to release aroma without toasting much, and we add the Provencal herbs and the 4 bay leaves and cover the casserole with the wine
We bring to a boil and cover it and lower the heat and let it cook gently for about 30-40 minutes, stirring occasionally.
We carefully remove each chorizo, when we finish cooking them and cut them into not very thin slices and return them to the casserole. Let the chorizos rest a few minutes before serving, and we will serve them in the same casserole or in another source but better as indicated by the sea of mud.
Ingredients for 4 people:
- 4 iberian chorizos
- Provencal herbs 5 gr
- 4 baby leaves Laurel
- Galician White Wine either Albariño or Ribeiro or White Wine from the Ávila area as a White wine from Viña Alondra 1/2 ml.