I have a baked clay Portuguese sausage flamer; you pour some high spirits into it, lay some sausages on the bars, and light it. The sausages crisp up while releasing some fat that makes the whole flambe thing even more flaming. I use flavored spirits, and that seems to help flavor the sausage casing. I always use Portuguese style linguiza sausages; they're like Spanish chorizo, meaning they're flavored with paprika and garlic, and the Portuguese version also contains wine vinegar. I served the Silva brand to my friends which is made here in California. It's a tasty sausage, and when you light the liquor, it doubles as performance art.
Location: Private Home, Redlands, California. Date: January 22, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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