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Chorizo Poached in Red Wine

this smoky Spanish sausage with garlic, cooked gently in red wine until it's plump and juicy
Prep Time 15 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, starter
Cuisine Mediterranean, tapas
Servings 10


  • 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.


This recipe is sponsored by Mediterranean Supermarket 
Keyword mediterranean, spanish tapas, tapas