- 1-½ to 2 lb. dry-cured Portuguese chouriço, linguiça, or Spanish chorizo
- 1 cup grappa or brandy
Put the sausages in a 12-inch skillet (cut them to fit if necessary). Cook over medium-high heat, flipping once, until lightly browned on two sides, 8 to 10 minutes total. Take the skillet off the heat and carefully add the grappa. Return the skillet to medium-high heat. Using a long-handled gril...