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
Using a fork, poke holes all around the sausage through the casing
Next, we will need 1/12 cups of dry red wine (like a Cabernet)
Add the sausage to a saucepan and cover with the wine
Bring to a boil 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
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
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
We will also need 2 tablespoons of brandy
Add the 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
Cook until the wine sauce is reduced by half
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!
Enjoy!!!
Simply Sundays! ~ Chorizo Tapas
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
ZELITE INFINITY Chef Knife 8 inch
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