Sausages in Sherry

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            FOOD FUNNY
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Frequent contributor George Schoenbaum knows how to give the ol' World
Wide Recipes Groan-O-Meter a workout:

A German farmer with relatives in the US promised them some fresh pork
sausages made by hand from his very own stock of pigs. But as the
weeks went by, they gave him a call to complain that the package had
not yet arrived. He told them, "Don't worry. The wurst is yet to come."

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            TODAY'S RECIPE
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I has to smile when I read in one of the many food magazines I
subscribe to that Spanish food is going to be the next big trend in
food in the coming year because here in Recitopia we've been fans of
authentic Spanish cooking for a long time. Here is another collection
of traditional Spanish dishes:

Monday's Starter
Sausages in Sherry (Salchichas en Jerez)

Tuesday's Soup or Salad
Gazpacho Cream (Salmorejo Cordobes)

Wednesday's Side Dish
"Widiwed" Potatoes (Patatas Viudas)

Thursday's Entree
Chicken in Almond Sauce (Pollo en Pepitoria)

Friday's Dessert
Peaches in Wine (Melocotones en Vino)

Here is a popular tapa that makes good use of a couple of the products
Spain is famous for.

Sausages in Sherry (Salchichas en Jerez)

1 Tbs (15 ml) olive oil
1/2 lb (225 g) Spanish chorizo or other fresh pork
sausage links, cut into 1-inch (3 cm) pieces
1/2 cup (125 ml) dry sherry

Heat the oil in a large skillet over moderate heat and saute the
sausage until browned and cooked through. Add the sherry and cook,
stirring frequently, until most of the liquid is absorbed. Serves 6
to 8 as an appetizer.
Received on Mon Jan 5 22:57:52 2004