Fireman’s Sausage

Fireman’s Sausage
Photo by John Kernick


  • 1 cup grappa or brandy
  • 1-½ to 2 lb. dry-cured Portuguese chouriço, linguiça, or Spanish chorizo

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...

View full recipe at Fine Cooking


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