Spiced and ruby red, this intriguing tapas bite goes perfectly with crusty bread for sopping up the delicious sauce.
1 lb (450 g) cured chorizo sausage
3 cups red wine
4 garlic cloves
4 strips orange zest
- Using a fork, poke holes in sausages to prevent splitting.
- Place sausages in Multipurpose Pot with wine, garlic, orange zest and Rosemary Garlic Seasoning. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for approximately 20 minutes, until sausage is tender and liquid is reduced by half.
- Cut sausage into 1⁄4" slices and arrange on appetizer plates. Drizzle with reduced sauce and serve.