- Calories 127
- Caloriesfromfat 43%
- Fat 6g
- Satfat 2.1g
- Monofat 2.9g
- Polyfat 0.7g
- Protein 5.4g
- Carbohydrate 12g
- Fiber 0.7g
- Cholesterol 13mg
- Iron 0.9mg
- Sodium 313mg
- Calcium 18mg
Chorizo a la Llama (Flamed Chorizo)
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.
How to Make It
Step 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.
Step 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.
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