CONTRIBUTED BY CLAIRE JOHNSTON AND JIM GERMAN
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.
ACTIVE: 15 MIN
TOTAL TIME: 40 MIN
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 peppe
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.
MAKE AHEAD The poached, unsliced chorizo can stand in the wine for up to 1 hour.