Chorizo poached in wine      

This dish makes a great starter or tapas. Note the chorizo can be replaced by any good quality interesting sausages, though the paprika flavour of the dish will be missing if you do.
2 sausage size chorizos per person or a large chorizo cut into 4-6 inch chunks
4 cloves of peeled garlic
1 litre of cheap white wine
Place the chorizo (or sausage) in a heavy bottomed pan with a lid, sized so that chorizo fills up the bottom of the pan. Add wine until the chorizo is covered and add the garlic whole. Simmer on a low heat for 90 mins until the wine has reduced to a rich red sauce. Serve with lots of bread to soak up the sauce and a rich Gran Reserva from La Rioja of Ribera del Duero.