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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Chorizo a la Llama (Flamed Chorizo)

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.

Cooking Light AUGUST 2001

  • Yield: 16 servings (serving size: 1 appetizer)

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.

Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 43%
  • Fat: 6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.4g
  • Carbohydrate: 12g
  • Fiber: 0.7g
  • Cholesterol: 13mg
  • Iron: 0.9mg
  • Sodium: 313mg
  • Calcium: 18mg
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