The chouriço that is more or less the size
and shape of British sausages needs cooking. It can be grilled or barbecued
and served as it is perhaps stuffed in a fresh bread bun with some salad
leaves drizzled with olive oil. It can also be prepared in the following
way as a snack, starter or part of a tapas buffet.
250g Chouriço (about 4 sausages)
250ml wine - white or red
At least 2hrs (and up to 24hrs) before wanted prick
the Chouriço with a fork in several places and place in a small
frying pan with the wine. Bring to the boil turn down the heat and simmer
covered for 15 minutes. Remove from the heat and leave to marinate for
as long as desired. When required slice the chouriços into ½cm
slices then put back into the wine residue and grill or fry for a few
minutes until slightly charred. Serve hot from the pan with lots of crusty
bread to soak up the delicious juices.
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