Yields five to six cups.
by David Leite
from Fine Cooking
Serve this punchy flambéed sausage with crusty bread, or for an unexpected pairing, sweet fresh pineapple chunks.
Read the Test Kitchen blog for tips on flambéing safely.
1-1/2 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 grill lighter or a lit match, carefully ignite the grappa. Let the flames blister and char the sausage skins; turn the sausages once with tongs. When the flames burn out (after about 2 minutes), move the sausages to a cutting board and slice thinly on the diagonal. Transfer to a serving dish and drizzle with the liquor from the skillet. Serve with toothpicks.
nutrition information (per serving):
Photo: John Kernick