Casa Martin
Cookbook

Chouriço in Wine

 

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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