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Chorizo Tapas

A white bowl on a wood board with a black background. In the bowl are shiny slices of reddish brown chorizo sausage with a darker casing around them. Ther are sprinkled with fresh green parsley and grated white garlic. There is a bamboo toothpick with a twisted head sticking out of one of the sausage slice

A smoky and slightly spicy style Spanish sausage poached in red wine, flambéed in brandy and sprinkled with garlic and parsley!

What are Tapas?

Tapa actually means lid

  Back in the early days of Spain, bar keepers would lay a slice of bread to act like a lid over drinks to keep any unwanted guests out of the liquid

  As time progressed the “lids” started to get elaborate with different types of food to keep the patrons happy and thus Tapas were born

We are going to make these great chorizo tapas which are simple and great as a starter

First up we will need Spanish style chorizo

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Using a fork, poke holes all around the sausage through the casing

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Next, we will need 1/12 cups of dry red wine (like a Cabernet)

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Add the sausage to a saucepan and cover with the wine

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Bring to a boil then reduce the heat to a low simmer

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Cover and allow to cook for 20 minutes

Halfway through cooking, turn the sausage

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After the 20 minutes are up remove the sausage from the heat and allow to cool

We have poached them and now we are going to marinate them in the wine that has the chorizo flavor imparted in it

Refrigerate overnight for maximum flavor

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Remove the chorizo from the wine and set aside

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Slice the sausages on a bias

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Strain the wine and discard any of the fats while reserving the liquid in a bowl

We will also need 2 tablespoons of brandy

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Add the brandy to a saucepan over medium heat and start to slowly simmer

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Carefully ignite the brandy to flambé and cook off the alcohol

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As the flames start to die down, add in the chorizo and toss to coat with the reduced brandy

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Pour in the reserved wine

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Bring to a boil then reduce to a gentle simmer

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Cook until the wine sauce is reduced by half

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Chop a tablespoon of fresh parsley and grate 1 garlic clove

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Toss the chorizo sausage in the reduced wine sauce and serve sprinkled with parsley and garlic!

A white bowl on a wood board with a black background. In the bowl are shiny slices of reddish brown chorizo sausage with a darker casing around them. Ther are sprinkled with fresh green parsley and grated white garlic. There is a bamboo toothpick with a twisted head sticking out of one of the sausage slice

Enjoy!!!

Simply Sundays! ~ Chorizo Tapas

  • Servings:
  • Difficulty: Easy
  • Print

Ingredients

5 fresh Spanish chorizo sausages

1 1/2 cups of dry red wine (like a Cabernet)

2 tablespoons of brandy

1 grated garlic clove

1 tablespoon of fresh chopped parsley

Directions

Using a fork, poke holes all around the sausages through the casing on both sides.  Add the sausage to a saucepan and cover with 1 1/2 cups of dry red wine (like a Cabernet).

Bring to a boil and then reduce the heat to a low simmer.  Cover and allow to cook for 20 minutes.  Halfway through cooking turn the sausage.  After the 20 minutes are up remove the sausage from the heat and allow to cool.  Refrigerate overnight for maximum flavor

Remove the chorizo from the wine and set aside.  Slice the sausages on a bias.  Strain the wine and discard any of the fats while reserving the liquid in a bowl

Add 2 tablespoons of brandy to a saucepan over medium heat and start to slowly simmer.  Carefully ignite the brandy to flambé and cook off the alcohol.  As the flames start to die down add in the chorizo and toss to coat with the reduced brandy

Pour in the reserved wine.  Bring to a boil then reduce to a gentle simmer.  Chop a tablespoon of fresh parsley and grate 1 garlic clove.  Toss the chorizo sausage in the reduced wine sauce and serve sprinkled with parsley and garlic

Architec Carving Board, Gripperwood

NuWave Flex Precision Induction Cooktop

Mini Prep Glass Bowl

ZELITE INFINITY Chef Knife 8 inch

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