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Savor the perfect balance of salty and spicy with these mouthwatering chorizo bites, generously coated in a red wine honey glaze. This quick and easy appetizer recipe is perfect for the holiday season: from Christmas gatherings and tree decorating to New Year's Eve parties and impromptu holiday get-togethers. Enjoy a burst of flavor in every bite!
For another delicious chorizo appetizer, make these chorizo stuffed mushrooms next!
Chorizo and red wine: two great things in life. This recipe celebrates both of them! This chorizo appetizer is a delicious balance of salty, spicy, and sweet. Eat these bite-sized babies on their own as an appetizer or use it as an easy option to level up your next charcuterie board. Just brace yourself for recipe requests from the guests at your next party!
These glazed chorizo bites use just a handful of few simple ingredients, making it a perfect option for a quick but delicious appy:
- Olive oil: To sear the chorizo.
- Spanish-style chorizo sausages: Opt for the cured chorizo for this recipe. Traditional Spanish chorizo is not spicy, but often you can find spicy varieties in North America.
- Garlic: Mince cloves to add savory depth.
- Red wine: Adds a rich and complex flavor note to the glaze.
- Honey: Balances the spiciness of the chorizo and makes the glaze sticky and beautiful.
- Smoked paprika: Adds smokiness.
- Black pepper: For subtle heat.
How to make chorizo bites
This chorizo appetizer packs a serious flavor punch despite the speedy preparation. With just five minutes of prep time and a total time of less than 15 minutes, it's a winner for both simplicity and taste:
- Slice and sear: Slice up the chorizo, around half an inch thick, then sear them in a skillet until they're brown on both sides.
- Add the glaze: Add the garlic, red wine, honey, paprika, and black pepper to the pan and boil the ingredients, letting the sauce bubble away until it's a sweet and sticky glaze.
- Serve: Plate the chorizo bites and add toothpicks for easy nibbles!
Which type of chorizo to use
Chorizo is a type of sausage that originated in the Iberian Peninsula, however, it has since spread to other parts of the world and has been adapted in different ways, with regional variations influencing the ingredients and flavors. Let us elaborate as to which chorizo works best in this recipe.
The two most common styles of chorizo you're likely to find in your supermarket are Spanish chorizo sausage and Mexican chorizo. Spanish chorizo is denser and drier and works well to skewer on toothpicks. While the chorizo you find in Spain is not spicy, often in North America it can be quite spicy.
The Mexican chorizo is usually sold raw, so it requires cooking prior to eating. It is often made with ground pork, but the protein can vary. Its seasoning usually includes a mixture of chili peppers, vinegar, and various spices. You could use Mexican chorizo in this recipe if you can't find Spanish chorizo, just make sure that it is completely cooked before you serve it.
Try these other chorizo recipes
Do brunch right, with these chorizo breakfast recipes:
- Chorizo Breakfast Casserole
- Chorizo Scrambled Eggs with cilantro pesto
- Chorizo Shakshuka (chorizo and eggs)
Start the evening off with a bang, with this chorizo appetizer:
For the main course:
Can I make these gluten-free or dairy-free?
As long as the chorizo sausages you purchase are, this chorizo appetizer will be, too! Check the label to make sure, just in case there are any additives outside of your dietary requirements.
Should I remove the chorizo from its casing before cooking?
Yes, cured meats almost always come with a dry casing that needs to be peeled away before you slice it. If you leave it on, it will be very chewy.
Which red wine should I use?
Any red wine will work and taste great for these honey and red wine chorizo bites. As Spanish chorizo has spices, something that complements and balances the bold flavors will work well. Zinfandel, shiraz, or grenache work well as they have fruity notes that will stand up to the spice of the chorizo. We've used Cavit cabernet sauvignon several times and it's worked wonderfully.
- 1 tablespoon olive oil
- 1 lb Spanish-style chorizo sausages (sliced 1 inch thick)
- 2 cloves garlic (minced)
- ⅔ cup red wine
- ⅓ cup honey
- 1 pinch Each: smoked paprika and black pepper
- 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.1 tablespoon olive oil, 1 lb Spanish-style chorizo sausages
- Add the garlic, red wine, honey, and a pinch of smoked paprika and black pepper to the pan. Bring the pan to a boil and continue to boil until the liquid reduces to a glaze thick enough to coat the back of a spoon, about 3-5 minutes. Don't reduce it too much as it will thicken as it cools.2 cloves garlic, ⅔ cup red wine, 1 pinch Each: smoked paprika and black pepper, ⅓ cup honey
- Serve with toothpicks for easy nibbling.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.