Ingredients: 2 pieces (4 ounces each) dry Spanish chorizo, 6 cups dry red wine, 10 cloves peeled garlic, 4 bay leaves, 1/4 teaspoons cayenne pepper
Directions: Combine all ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until chorizo is plump. Uncover and let stand for 5 minutes. Transfer the chorizo to a work surface. Slice on the diagonal 1/4 inch thick. Return chorizo slices to the skillet. Simmer over low heat for 5 minutes. Transfer chorizo slices to shallow serving bowl and pour in poaching liquid halfway up the side. Serve chorizo with toothpicks.
Sausage, especially spicy ones such as chorizo, pairs wonderfully with a number of wines. Everything from a Spanish Rioja to Priorat will work well. Available in specialty stores.