Chorizo Borracho

Directions

1. Heat a drizzle of olive oil in a large Dutch oven with a lid (big enough so that your sausage can cook in a single layer) over medium heat. Slice the links of chorizo into 1/2 - 3/4 inch rounds on the diagonal and cook 5 minutes, stirring occasionally, until just starting to brown and render some fat and brown bits in the bottom of the pan.
2. Add the sliced garlic and rosemary to the sausage and cook, stirring constantly, for about one minute.
3. Add the red wine, stirring up the bottom of the pot to deglaze all the brown deliciousness. Bring to a simmer, then reduce the heat to medium low and braise the sausages in the wine for 10 minutes, flipping the rounds about halfway through so both sides really take on the red color.
4. Remove the lid, raise the heat to medium high, and stir in the honey. Cook uncovered for another 4-5 minutes until the wine is reduced to a thin glaze (if you're using a large Dutch oven, this happens fast so keep an eye). Taste for salt and pepper - I'd recommend not adding any until you've checked, as a very flavorful chorizo or other cured sausage often has just the seasoning you need (this is probably the only dish I make that I do not salt and pepper). Enjoy!