Chorizo Poached in Red Wine

By BobD

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

Ingredients

• 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

Details

Servings 10
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

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.