Jul 09 2026
Restaurants›Campino Restaurant›Chistorra Recipe

Chistorra Recipe

Inspired by Campino Restaurant
Time45m
Serves4

Thin Sausage w/ Mushrooms, Shrimp, demi reduction sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sausage and Vegetables

Demi Reduction Sauce

Method

Sausage and Vegetables Preparation

  1. 1

    Cook the Chistorra

    In a large skillet over medium heat, add the chistorra sausage. Cook until browned and heated through, about 5-7 minutes. Remove from the skillet and set aside.

  2. 2

    Sauté the Vegetables

    In the same skillet, add olive oil and heat. Add minced garlic and sliced mushrooms, and sauté until the mushrooms are golden brown, about 5 minutes.

  3. 3

    Add Shrimp

    Add the peeled and deveined shrimp to the skillet with the mushrooms. Cook until shrimp are pink and opaque, about 3-4 minutes. Return the cooked chistorra to the skillet and mix everything together.

Demi Reduction Sauce Preparation

  1. 4

    Prepare the Sauce

    In a separate saucepan, combine the beef stock and red wine. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until reduced by half, about 15-20 minutes.

  2. 5

    Finish the Sauce

    Once the sauce has reduced, remove from heat and whisk in the butter until melted and smooth. Stir in chopped thyme, salt, and black pepper.

Assembly

  1. 6

    Serve the Dish

    On a serving plate, arrange the chistorra, mushrooms, and shrimp. Drizzle the demi reduction sauce over the top and serve hot.

More from Campino Restaurant