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Ingredients
1 ½ pounds chorizo sausage
1 large sweet red pepper, cored and cut in thin slivers
1 tablespoon grated fresh orange zest
½ cup dry red wine
Nutritional analysis per serving (6 servings)
7 grams carbs; 71 milligrams cholesterol; 360 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 10 grams saturated fat; 29 grams fat; 1 gram fiber; 895 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Slice sausage at an angle about three-fourths of an inch thick. Spread slices in a baking dish and bake until lightly browned, about 30 minutes.
- Step 2
Turn the sausages and scatter the peppers and orange zest over them, then pour in the wine. Bake about 10 minutes longer. Serve hot or at room temperature.
Private Notes
Comments
I served this as a tapas dish and it was a hit. I found the meat to be a little tough after cooking so I would shorten the initial cook time from 30 to only 20minutes
I used Red Vermouth instead of wine and orange zest, delish!
Spanish chorizo is sold in links with a skin which you remove while Mexican chorizo is sold loose like ground meat.