1 kg cooking chorizo sausages, sliced approx. 2cm thick
4 garlic cloves, finely chopped
1 1/3 cups (330ml) red wine
2/3 cup honey
1/8 teaspoon smoked paprika
1/8 teaspoon ground black pepper
Instructions
Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and saute, stirring a few times, until the chorizo browns on both sides, about 5 minutes.
Add the garlic, wine, honey, smoked paprika and black pepper. Bring to the boil and simmer until the liquid reduces to a glaze thick enough to coat the back of a spoon, about 3-5 minutes. Don’t reduce too much as it will thicken as it cools.
