• 1 lb Hot or sweet ltalian sausage or Spanish choriza*
• 1 c Hearty red wine (such as Italian Barolo or Spanish R10ia)
• 9 8-inch flour or 6-inch corn tortillas
• Honey mustard** or Dijon mustard

Place sausage in single layer in 9-inch skillet. Pour wine over sausage. Bring to boil. Reduce heat, cover partially and simmer until sausages are cooked through, turning frequently, about 12 minutes. Remove sausage from pan and cool slightly. Discard liquid. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.)
Prepare barbecue (medium-high heat). Cut sausages into 1/2-inch slices. Thread slices on long metal skewers, using 3 to 4 skewers. Cut tortillas into quarters and wrap in foil. Place tortillas on side of grill to heat through. Grill sausage until heated through and charred on all sides, about 5 minutes.
Remove sausage from skewers and place in serving bowl. Serve sausage with tortillas and
mustard.

*A fresh pork link sausage flavored with garlic and spices, and milder than Mexican chorizo. Spanish chorizo is available at Spanish markets.

**Available at specialty foods stores and also some supermarkets.

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