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Chorizo a la Llama (Flamed Chorizo)

Randy Mayor; Lydia DeGaris-Pursell
Yield 16 servings (serving size: 1 appetizer)
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.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.