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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. Cocktail Tips from F&W Editors More Tasty Snacks

Claire Johnston
Jim German
April 2010

Gallery

© Cedric Angeles

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The poached, unsliced chorizo can stand in the wine for up to 1 hour.

Suggested Pairing

Pair these Spanish sausages with a luscious Cabernet Sauvignon from Walla Walla, Washington.

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