Food You Can Eat: Spicy Sausages in Red Wine and Garlic

Don’t you wish you could go/return to sunny Spain? I know I do. Well, bring Spain to you with this very simple and quick recipe. The last time I made this I served the sausages with fried potatoes.

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1 lb. chorizo or some kind of spicy sausages. Ideally, the sausage is in 4 to 6 links. If you get a long loop of chorizo, slice it into 4 or 6 pieces.

A little olive oil

1 onion, diced

3 cloves of garlic, diced

Some red wine, maybe a red-wine-glass’s worth

7 or 8 small potatoes, sliced into disks. You can peel them or not. I didn’t bother.

A little butter

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Pour yourself a glass from the bottle of the red wine you’ll be using, for yourself and one for the hovering Kitchen Elf. In a skillet, sauté the onion and the garlic in the olive oil. This takes about 5 minutes. Add the sausages and using your tongs make sure they get good and brown on all sides. This takes about 5 minutes. Pour in the wine and let cook for another 5–10 minutes. If your skillet has a lid cover it; this makes it better but it’s not crucial.

Remove the sausages to a large bowl and pour over most, but not all, of the red wine/garlic/onion mixture and make sure the sausages are coated. Leave a sort of greasy film in the skillet.

Next, if you haven’t already, slice the potatoes. Turn the heat back on and add butter to your greasy skillet. Use about 1/4 stick. Add the potatoes and fry them. Turn them once or twice so they get good and coated and they cook through. I like mine crispy but even so this doesn’t take long, maybe another 5 minutes. At this point you’ll be fondly remembering that evening in the slightly seedy bar in Barcelona’s University District. Try to forget that you were approached by a young guy who might have been a minor who asked if you if you and the Kitchen Elf would like some company for the evening, but he only spoke Catalan and halting Spanish and the Kitchen Elf spoke neither, and that you turned him down in your own halting Spanish. Good times.

If you want to go the extra kilometer, you can dice some parsley or chives and sprinkle some of that over the fried potatoes.