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.

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

Calories:

127 (43% from fat)

Fat:

6g (sat 2.1g,mono 2.9g,poly 0.7g)

Protein:

5.4g

Carbohydrate:

12g

Fiber:

0.7g

Cholesterol:

13mg

Iron:

0.9mg

Sodium:

313mg

Calcium:

18mg