Chorizo flambé – flambéed chorizo and peppers

Photography Garth Bowden

I got the idea for this from the Food and Travel magazine and then adapted it to suit the flavours of the south. It is very moreish and needs to be served with plenty of crusty bread to sop up the juices.


8 fresh chorizo sausages (approx 500g)

2 large red peppers

5 large garlic cloves

1 handful fresh, flat leaf parsley chopped

1 small glass of Armagnac


1.  Start with chargrilling the peppers. I often do these in batches whenever we are having a barbecue. I just throw them on at the end whilst we are eating, turning from time to time until they are blackened all over. Then pop them into a container with a lid on and allow to cool. Peel and deseed at your leisure, they will last several days in the fridge and over a week if you marinate in olive oil. Alternatively you can char the peppers under a grill or over the gas burner; it’s just a bit messy this way!

2.  De-skin the chorizo and chop into 2cm round bitesized slices.

3.  Take a heavy bottomed pan (Le Creuset are good) and fry the chorizo until slightly blackened. You will not need to add any extra oil as the sausages will release a lot of natural oil and juices. Pour the juice and oil off from time to time as the chorizo will not blacken if sitting in liquid, you are aiming for a smoky character. You could keep the sausages whole and do them on the barbecue, but I find that they spit and hiss so much that it is easier, if a tad messy, to do it inside on the gas hob!

4.  Once the sausages are cooked turn down the heat and add the chopped garlic to the pan to soften, be careful that they don’t burn.

5.  Peel and deseed the peppers, slice into strips and add to the pan.

6.  Cook over a gentle heat for five minutes to combine the flavours.

7.  Take a small glass of Armagnac and flambé the chorizo, the Armagnac will set alight, so step back as you do this as so as not to singe your eyebrows! This will give a great flavour without the alcoholic burn.

8.  Turn off the heat and stir in the chopped parsley.

Serve hot with wooden picks and bread.

Wine match

This is a boldly flavoured dish with spice from the chorizo, so a robust red wine without too much obvious oak works best. Try Les Salines from Domaine des Soulanes, an organic winery in Maury owned by husband and wife team Kathy and Daniel Laffite. It’s 85% Grenache and 15% Carignan, elegant with a crisp freshness that works very well with richness of the sausage, but plenty of ripe berry fruit that complements, rather than fights with, the dish.

This recipe was taken from A Taste of Le Sud by Emma Kershaw
La Maison du Rire

You can buy Emma’s book here:

A Taste of Le Sud
Beautifully illustrated with photographs by artist/photographer Garth Bowden. Arranged by award winning designer Kevin A Trent.

Available for purchase on:

Or at the following bookstores and Domaines:

Les Collines de l’Hirondelle – Douzens
Chateau Canet
Librairie Le Nom de L’Homme – Lagrasse
Boutique Eppo Dekker – Lagrasse
L’Atelier des Vignerons – Limoux