Chorizo Poached in Red Wine
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
Instructions
- 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.
Notes
This recipe is sponsored by Mediterranean Supermarket