Chorizo with Brandy Sausage, 3 - 1lb. packages
Red pepper, cumin, and other Mexican spices are blended with a sweet brandy to balance this sausage’s southwestern heat.
We traded this recipe years ago with a San Antonio chef who wanted our recipe for smoked duck breast, and have been using it instead of beef in extra-zesty burritos and in spicy breakfast bakes with sharp cheddar, eggs, and potatoes.
Pork, water, seasoning (paprika, spices) sea salt, red vinegar, brandy, sodium nitrite, vinegar.
Place in a frying pan with vegetable oil for approximately 12 minutes turning occasionally.
Smoked Sausage Cassoulet