TAPAS - CHORIZO SAUSAGE IN RED WINE - yum!
Do you know what Tapas are?
"Small irresistible mouthfuls of something savoury, seved with chilled white wine, beer or sherry"
We live on Tapas in the summer months: an informal lunch or dinner will consist of about 5 or 6 dishes of what you might call appetizers. Serves with an assortment of olives and nuts and usually a salad or two.
This is one of my favourites:
7 ounces of Chorizo Sausage
1 cup of red wine (spanish is preferred)
2 tablespoons of brandy
chopped flat leaf parsley for garnish
I like to prepare this the day before I plan to enjoy it.
Place the wine in a pot and bring to a boil. In the meantime, take a fork and poke the sausage several times all over. Insert the Chorizo (whole) and reduce the heat and allow it to simmer for 20 minutes. Place in a covered dish and allow to marinate overnight (or at least 8 hours)
The next day, remove the Chorizo from the wine and remove the skin or casing. Slice into small 1/4 inch slices.
Place the slices into a large skillet. Pour the Brandy over the slices and set alight Make sure you STAND BACK!
When the flames have subsided, shake the pan and add the wine to the pan and cook over medium high heat until it has practically evapourated.
Serve it hot in the skillet it was cooked in, sprinkled with parsley.
Provide chunks of crusty bread to soak up the juices and toothpicks for the slices.
Make sure you have plenty of icy cold white wine or Cava to go with your dishes. (or a chilled cheaper Rioja)
Don't forget, this is part of another 4 or 5 dishes you'll present on your table to allow everyone to sample all.
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