Chorizo a la Llama (Flamed Chorizo)

Chorizo a la Llama (Flamed Chorizo) Recipe
Randy Mayor; Lydia DeGaris-Pursell
Chorizo is Spain's typical sausage. Fragrant with garlic and paprika, the cured sausage has a taste unlike any other. Hard-cured chorizo is simply sliced and eaten; soft-cured chorizo is sautéed first, as in this tapas recipe.

Yield:

16 servings (serving size: 1 appetizer)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 43 %
Fat 6 g
Satfat 2.1 g
Monofat 2.9 g
Polyfat 0.7 g
Protein 5.4 g
Carbohydrate 12 g
Fiber 0.7 g
Cholesterol 13 mg
Iron 0.9 mg
Sodium 313 mg
Calcium 18 mg

Ingredients

1/2 pound soft-cured sweet chorizo
3/4 cup dry white wine
1 tablespoon brandy
16 (1/2-inch-thick) slices diagonally cut French bread baguette
1 small whole jarred pimiento, cut into thin strips (such as Goya)
Parsley sprigs (optional)

Preparation

Remove sausage from plastic casing. Place in a small skillet; add the wine, and bring to a boil. Reduce heat, and simmer 20 minutes or until wine almost evaporates. Add brandy. Ignite brandy with a long match, and let the flames die down. Continue cooking for 2 minutes or until the liquid evaporates and the chorizo is lightly browned.

Remove chorizo from pan, and cool slightly. Carefully cut sausage crosswise into 16 slices. Place 1 sausage slice and 1 pimiento strip onto each bread slice; secure each with a wooden pick. Garnish with parsley, if desired.

Note:

August 2001
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