July 22, 2020
"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."
- Serving Size: 1 (64.4 g)
- Calories 165.7
- Total Fat - 8 g
- Saturated Fat - 2.8 g
- Cholesterol - 18.6 mg
- Sodium - 425.7 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 0.9 g
- Sugars - 2.3 g
- Protein - 7.2 g
- Calcium - 87.1 mg
- Iron - 1.4 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.3 mg
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.
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.
Tips & Variations
No special items needed.