Chorizo with Red Wine Vinegar Gastrique

Make a break from the traditional dog-and-bun show with this recipe here. Start with links of Spanish chorizo from your neighborhood butcher, and a perfectly crusty baguette from your favorite bakery. Layer them in the ol’ familiar way and then finish with a colorful spread of Red Wine Vinegar Gastrique. The sweetness of the raisins, the bite of the vinegar, and the saltiness of the capers complement the heat of the chorizo; the parsley brightens the total experience.

Yield: 1-2 cups , Prep time: 10 minutes , Cook time: 20 minutes

Ingredients

Instructions

  1. Prep your ingredients: Thinly slice the onion and bell pepper. Drain the capers and soak the raisins in the vinegar.
  2. In a sauté pan combine a couple tablespoons of olive oil, the onion, and bell pepper. Turn to medium-high heat and cook until the vegetables are tender and caramelized.
  3. As the onion and pepper cook, grill the sausages and cut the baguettes into pieces as long as the links. Halve the hunks of bread, keeping a spine of crust intact.
  4. Once the onions are golden brown, add the raisins, vinegar, and capers, and cook until the vinegar has reduced by half. Season to taste with salt and pepper and remove from the heat.
  5. Assemble the sausages and bread, top with the hot gastrique, and finish with a healthy tear of fresh parsley leaves.

Tips + Tricks

  • Save any leftovers of the gastrique to top a grilled steak, breast of chicken, or layer on a sandwich with a fatty, rich cheese.

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