Fireman’s Sausage

Yields five to six cups.

by David Leite
from Fine Cooking
Issue 106
Last Edit Date: 7/8/2010 10:48:12 AM

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.

more about:

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):
Calories (kcal): 310; Fat (g): 22; Fat Calories (kcal): 200; Saturated Fat (g): 8; Protein (g): 14; Monounsaturated Fat (g): 10; Carbohydrates (g): 2; Polyunsaturated Fat (g): 2; Sodium (mg): 700; Cholesterol (mg): 50; Fiber (g): 0;