Chilean Grapes and Choriz

Ingredients
  • 4 Chorizo sausages cut into 1-½ inch pieces 2728
    Campofrio Sausage Chorizo Clasico 100G
    $7.55 • Ea
  • 1/4 pound fresh Chilean red seedless grapes 2729
  • 1/4 pound fresh Chilean green seedless grapes 2730
  • 1/2 teaspoon oregano 2731
    Oregano 20G
    $1.39 • Ea
  • 1/2 teaspoon thyme 2732
    Thyme C/S 20G
    $1.39 • Ea
  • 1/2 cup dry red wine (Shiraz, Malbec or Merlot) 2733
  • 4 tablespoons butter 2734
    Compliments Organic Butter Unsalted 250G
    $5.93 • Ea
  • 2 tablespoons parsley, chopped 2735
    Parsley Regular
    $2.15 • Bun
Directions

In a non-stick skillet over medium high heat add chorizo, allowing some of the oils to come out. If needed, add a tablespoon of olive oil. Add grapes, oregano, and thyme.

Continue to brown the sausage and wilt the grapes to allow their natural juices to seep out. Grapes will start to pop, so monitor as the cook. All this should take about ten minutes.

Remove chorizo and grapes from the pan and put on a serving dish. Add wine to the pan and scrape down the bottom of the pan to release the drippings and flavoring. On low heat, reduce the wine slightly, then add the butter, one tablespoon at a time. Whisk the sauce until it reaches a rich glaze. Pour over sausage and top with parsley.

Use as a side dish, as a filling for pita, or roll into tortillas for a party snack. Created by Kelly Springer MS, RD, CDN, www.kellyschoice.org for Chilean Fresh Fruit Association Chilean grapes are available in North America from December through May.