I served this dish as a appetizer standing around picking and talking about the wines that were coming with dinner and the food. This dish has a really nice kick to it. I could not find dried chorizo so I used fresh and it worked out very well flavor wise. These little bites had so much flavor, it was great spice and nice with the robustness of the merlot. There was not a piece left in the serving dish so I'm sure everyone liked it.
- Two 4-ounce pieces dry Spanish chorizo
- 5-6 cups dry red wine ( Argentine red ), sausage should be covered
- 12 garlic cloves, peeled and cut in slivers
- 4 bay leaves
- 1/4 teaspoon cayenne pepper or red pepper flakes
- 1 tbsp olive oil
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 saute in a little olive oil until browned. Transfer the chorizo slices to a shallow serving bowl and pour in enough of the poaching liquid to reach halfway up the side of bowl. Serve the chorizo with toothpicks.
We will be pairing the 2007 "Luigi Bosca" with this dish.