These delicious Red Wine Chorizo Bites are coated in an addictive honey and red wine glaze. They're a super quick and easy appetizer recipe perfect for holiday entertaining.
Doesn't it feel like we're running head first into the best season of the year? I broke my no Christmas before December talk the other day with you, and here I'm about to do it again. Maybe it's because of little Ava, but this year I'm extra excited about the holidays.
Or maybe I'm extra excited because of these Red Wine Chorizo Bites. You guys, they're kind of ridiculously delicious. They're also insanely easy to make. Read: perfect for a Christmas party, tree decorating, New Year's Eve party, or for an impromptu holiday get together.
Or you could make them on a random Tuesday (today!), pour yourself a glass of wine and call it dinner. Trust me, I would never judge!
Your quick and easy red wine chorizo bite game plan:
♡ Slice up some deliciously spicy chorizo and put it in a pan with a splash of olive oil.
♡ Sear that chorizo until it looks almost charred.
♡ Pour some honey and red wine into the pan. (I used Cavit Select Red Blend and it was delish)
♡ Let the ‘sauce' bubble away until it transforms itself into a sweet and sticky glaze.
♡ Eat!
Red Wine Chorizo Bites might be the easiest hot appetizer ever. If you like to be super OCD organized for your party (like me!) then you can sear the chorizo and pour the honey and wine into the pan. You can set it aside on your stove until peeps arrive then turn the heat on again to quickly reduce the sauce into a glaze.
Happy holiday entertaining … and eating!💃💃💃
- 1 tablespoon olive oil
- 1 lb. Mexican chorizo sausages, sliced 1 inch thick
- 2 garlic cloves, minced
- ⅔ cup Cavit Red Wine
- ⅓ cup honey
- A pinch of 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.
- Add the garlic, Cavit 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.
- Serve with toothpicks for easy nibbling.
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
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!