Heat half of the olive oil in a large non stick skillet until very hot

Cut the chorizo into 1/2 inch rounds

Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.

Add the remaining oil and remaining chorizo and cook as stated above.

Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.

Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.