You might think that the dish Martín Berasategui is teaching us to cook today, Aljomar Iberian Chorizo in red wine , holds no secrets for you, but if you follow the steps indicated by the chef, you'll surely do much better and, at the very least, you'll be able to boast about cooking as well as he does.
Ingredients
- 4 Iberian “barbecue” chorizos or Extra Homemade Iberian Chorizo (can be spicy)
- 350 ml of red wine
Preparation
Place the sausages in a saucepan and add the red wine; they should be tight, not loose.
Place the casserole dish on the heat and cook gently for 8 minutes, turn them over and cook for another 8 minutes.
Remove them from the heat and let them rest for 5 minutes before serving.
Note: It is very important NEVER to pierce the chorizo.
