Longaniza sausage with Pedro Ximenez

Peel and cut the onion and garlic. And poach them in a large frying pan.

Cut the butifarra sausage into small pieces and add them to the same pan with the onion and garlic.

Cook a little until the sausage has a grayish color.

Add the Pedro Ximenez until covered. Place over medium high heat to reduce.

Once reduced, remove from heat, let stand a couple of minutes and ready to serve.