Spanish Glazed Chorizo Appetizer

Ingredients:
1 (14oz) package of Spanish chorizo ( i used Karl Ehmer brand)
2 tsp minced garlic (yes from the jar)
2/3 cup of red wine
1/3 cup of honey
dusting of smoked paprika
dusting of pepper
1 TBSP canola oil

Directions:
1. Heat canola oil in cast iron pan.
2. Remove thin skin from chorizo by slicing gently with a knife at one end and then pulling back the casing. Slice on a bias to make about 5-6 slices per each link.
3. Add links to pan, making sure they are in a thin layer.
4. Cook 5 minutes one side over medium high heat. Flip and cook 5 minutes other side.  Each side should have a nice char to it.
5. Lower heat. Add garlic, pepper, smoke paprika, honey and red wine  Toss.
6. Simmer and reduce for about 6-8 minutes. Toss often. You want a little syrup consistency to form and coat the sausage.
7. Transfer sausage with a slotted spoon to dish and serve with toothpicks.

The wine I used today was a Cabernet Franc.
La Ruse Renard
2017
Pays d'Oc France

I've been wanting to make this recipe for awhile now. I have been researching how to do it and looking at a variety of ingredients.  Today, this first try was successful.  I actually walked back to the store during the AFC playoff game to get more chorizo and do a second batch.  It is soooo good.
Enjoy.