Chorizo is my new boyfriend.

So I'm going through a stage where I crave chorizo kinda like I craved mozzarella sticks back when I was pregnant.  I think it's all the Spain...On the Road Again that I'm watching.  

I made the menu up for last week and put Patricia Wells' Pork Sausage with Potatoes and Red Wine Vinaigrette on the list.  Which calls for "plump, coarse-textured smoked pork sausage, such as kielbasa".  Two pounds of it.  I don't know what happened, though, because I went to Whole Foods and stood at the meat counter, staring at the soft chorizo.  The man asked what I wanted and out of my mouth flew: "Two pounds of chorizo, please!"

And it turned out just fantastic:

Patricia Wells recommends a Beaujolais with her Frenchy version of this dish, but I went with a Sangiovese and Adam drank it with...some beer...probably a Dogfish Head.

Adapted from Vegetable Harvest by Patricia Wells

2 lbs. soft pork chorizo
8 small-medium Yukon Gold potatoes, scrubbed
Several fresh or dried bay leaves

Red Wine Vinaigrette
1 cup red wine
1/3 c. extra-virgin olive oil
1/4 c. red-wine vinegar
Sea salt
Freshly ground black pepper

Fresh flat-leaf parsley leaves for garnish

1. In a large saucepan, combine potatoes and bay leaves.  Cover with cold water.  Bring to a gentle simmer and simmer, covered, until the potatoes are cooked through, about 20 minutes.

2. Heat a skillet on med-high heat (I used stainless - nonstick doesn't give it the same crust...and you really shouldn't cook meat in your nonstick anyway).  Cook the chorizo until browned on all sides, about 4 minutes on each side.  Set on cutting board to rest.

3. In the same pan that you cooked the sausage in, pour the red wine and reduce to 1/4 c. over high heat.  Add the oil and vinegar and whisk to blend.  Taste for seasoning.

4. Drain and cut the potatoes and the sausage into 1-inch chunks.  Put on platter and drizzle with the warm vinaigrette.  Garnish with parsley leaves and serve hot.

I also cut some thick slices of crusty baguette, brushed each slice with olive oil, and grilled it.  It was excellent for sopping up the vinaigrette.

Eat, drink, and always have bread available to soak up meat juices!

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