Chorizo a la Llama (Flamed Chorizo)


 16 Serving


      • 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)


      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.


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