Chorizo in Red Wine Sauce

This is one of my favourite simple yet tasty Tapas dishes!

Serves 4

225g cured chorizo sausage (you can use the small individual sausages if you wish.)
90 ml red wine
30ml brandy
Chopped fresh parsley to garnish

Method

Skin the chorizo sausage(s) and then prick the sausage(s) with a fork in several places and then place in a sauce pan with the wine.

Bring to the boil, lower the heat, then cover and simmer gently for 5 minutes.

Remove from the heat and leave to cool in the covered pan for 2 hours.

Remove the chorizo sausage(s) from the pan and reserve the wine.

Cut the chorizo sausage into slices of roughly 1cm (or leave whole if using the small ones)

Heat the chorizo in a heavy-based frying pan, the pour over the brandy and light very carefully with a match. When the flames have died down, add the reserved wine and cook for 2-3 minutes until piping hot.

Serve garnished with chopped parsley.