Glazed Chorizo Bites
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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!
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!
For another delicious chorizo appetizer, make these chorizo stuffed mushrooms next!
Ingredients needed
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.
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 it works well for skewering on toothpicks. While chorizo in Spain is not spicy, it can be pretty spicy in North America.
Mexican chorizo is usually sold raw and requires cooking before eating. It is often made with ground pork, but the protein can vary. Its seasoning typically includes chili peppers, vinegar, and various spices. You can use Mexican chorizo in this recipe if you can’t find Spanish chorizo; make sure it is thoroughly cooked before serving.
Try these other chorizo recipes
Recipe FAQs
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 slicing. If you leave it on, it will be very chewy.
Which red wine should I use?
Any red wine will work and pair well with these honey and red wine chorizo bites. Because Spanish chorizo is seasoned, something that complements and balances its bold flavors works well. Zinfandel, Shiraz, or Grenache work well, as they have fruity notes that complement the spice of the chorizo.
Glazed Chorizo Bites Recipe
Ingredients
Instructions
- 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.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I want to make these in advance. I saw in one post you said this would work but they would need warming before serving. What’s the best way to do this?
I would reheat them gently on the stovetop. Just make sure to keep a close eye on them so the glaze doesn’t thicken too much!
Could this be made in a crock pot?
I haven’t tried making these in a crockpot and I’m not sure if the glaze will thicken or how long it will take in a crockpot. But you could make them on the stovetop and use the warming setting on your crockpot to keep them warm, if that helps.
I made these for a Halloween party and they were a hit! Perfectly salty and sweet.
Super easy and tasty for a brunch party! My husband quickly claimed the few leftovers before I could (:
Very good , quick and easy , I also added hotdogs and shrimp to this .My grandchildren loved the hotdogs and the shrimp was a big hit
Love this recipe! Can it be made in advance?
Yes! You can make it up to 3 days ahead and gently reheat it prior to serving.
It is worthy this recipe to make in a snack bar ?!
I would think so. 🙂
Oh man are these ever good! They didn’t last long on the table and people raved about them! Yum!
I can’t buy the brand you suggest in rural Victoria, Australia. Can I use a brand from the local supermarket? I want to make this for my husband’s golf luncheon that they always ask me to do.
You definitely can. Make sure to use Mexican chorizo, which is more like sausage. Spanish chorizo, which is hard and dry, would not work well with this recipe.
r u talking about the chorizo thats almost melts away from cooking, or the other chorizo that look like kalabasa almost. plz clarify
Having never used this kind of sausage before I Mistakenly Used the kind that melts …. recipe fail … will try again with the proper chorizo
Planning on making these this holiday season! My question is what type of chorizo sausage did you use? The cured type or raw?
Thanks
I used the raw-style, spicy Mexican chorizo. I’m excited for you to make this … I totally love it!
I love this recipe. It combines two of my favorite things … chorizo and red wine!
Mine too! So happy you like the recipe. 🙂
really creative recipe, love that you’re using chorizo, seems like it doesn’t usually get a lot of attention! Nice balance too with honey and red wine, thank you for sharing this!
Thank you so much! I love chorizo and definitely don’t cook with it often enough. This recipe has spurred me on though and I have 2 more chorizo recipes coming up here this month. 🙂
Hi Kristen,
I have been enjoying some of your receipes but today there is an overwhelming amount of adds.
It really puts you off, before it wasn’t so invasive, but not it is,,,,turning me off visiting your site.
Sorry,
Sally
I’m so sorry about that, Sally. There is an extra ad in this post, as well as a picture of the bottle of wine I used. It’s really important to me to find the balance between earning an income and providing a nice experience for you when you visit the site. Your feedback is much appreciated!