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.

Recipe by Cooking Light August 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

127 calories; calories from fat 43%; fat 6g; saturated fat 2.1g; mono fat 2.9g; poly fat 0.7g; protein 5.4g; carbohydrates 12g; fiber 0.7g; cholesterol 13mg; iron 0.9mg; sodium 313mg; calcium 18mg.
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