pound uncooked chorizo or other dense, garlic flavored pork sausage. Spicy works great. If you can't find chorizo, use kielbasa and add 2 teasoons of paprika to the juices in the pan.
tablespoon extra virgin olive oil
cup red wine
sprigs of thyme
freshly ground black pepper
torn bread for dipping
Cut the chorizo into 1/2 inch cubes. Heat half the olive oil in a large, nonstick skillet until very hot. Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot. Add the remaining oil and remaining chorizo. Cook and remove as before. Add wine and thyme to the pan and swirl to dissolve the sediment. Cook gently to thicken and reduce the sauce. Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.