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):
sat fat g
Photo: John Kernick