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Chorizo Poached in Red Wine

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Chorizo Poached in Red Wine

Chorizo Poached in Red Wine
Cedric Angeles
Provided by:
total prep
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


  • 2 4-ounce pieces dry Spanish chorizo
  • 6 cup(s) dry red wine, about two 750-milliliter bottles
  • 10 clove(s) garlic, peeled
  • 4 bay leaves
  • 1/4 teaspoon(s) cayenne pepper


  • 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.
  • 2. 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.