Chorizo Poached in Red Wine
- ACTIVE: 15 MIN
- TOTAL TIME: 40 MIN
- SERVINGS: 10
Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic, cooked gently in red wine until it's plump and juicy.
- Two 4-ounce pieces dry Spanish chorizo
- 6 cups dry red wine (about two 750-milliliter bottles)
- 10 garlic cloves, peeled
- 4 bay leaves
- 1/4 teaspoon cayenne pepper
- Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes.
- Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes. Transfer the chorizo slices to a shallow serving bowl and pour in enough of the poaching liquid to reach halfway up the side. Serve the chorizo with toothpicks.
Pair these Spanish sausages with a luscious Cabernet Sauvignon from Walla Walla, Washington.