1 lb Spanish chorizo or pork sausage links
2 Tbsp olive oil
1/2 cup dry sherry
Cut the sausages into 1-inch pieces. Heat the olive oil in a skillet over moderate heat and sauté sausage until lightly browned.
Add sherry and cook uncovered over low heat until sausage is cooked and most of the liquid has been absorbed. Serve with French bread.
Serves up 6 to 8.