Chorizo a la Llama (Flamed Chorizo)

Chorizo a la Llama (Flamed Chorizo)
Photo by Randy Mayor


  • 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)
  • ½ pound soft-cured sweet chorizo
  • 1 tablespoon brandy
  • ¾ cup dry white wine

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 evapora...

View full recipe at My Recipes


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