This dish is best if prepared the day before you are planning to serve it. Using a fork, prick
the chorizo in 3 or 4 places and pour wine over. Place the chorizo and wine in a large saucepan.
Bring the wine to the boil, then reduce the heat and simmer gently, covered, for 15-20 minutes.
Transfer the chorizo and wine to a bowl or dish, cover and let the sausage marinate in the wine for
8 hours or overnight.
The next day, remove the chorizo from the bowl or dish and reserve the wine. Remove the outer
casing from the chorizo and cut the sausage into 5mm / 1/4in slices. Place the slices in a large,
heavy-based frying pan or flameproof serving dish.
If you are adding the brandy, pour it into a small saucepan and heat gently. Pour the brandy
over the chorizo slices, then stand well back and set alight. When the flames have died down, shake
the pan gently and add the reserved wine to the pan, then cook over high heat until almost all of
the wine has evaporated.
Serve the chorizo in red wine piping hot, in the dish in which it was cooked, sprinkled with
parsley to garnish. Accompany with chunks or slices of bread to mop up the juices and provide
wooden cocktail sticks to spear the pieces of chorizo.