These Spanish Tapas have 3 traditional Spanish ingredients,each delicious on their own but when paired together the result is 3 times as good. Manchego cheese, from sheep's milk is made in the La Mancha region of Spain. When aged for 3 months it's fruity with a slight tangy note, if aged longer it becomes more sweet. Membrillo is quince paste. Quince is a hard fruit that looks like a cross between an apple and a pear. They aren't eaten raw but cooked until wonderfully sweet. And last but not least is chorizo, a highly seasoned ground pork sausage flavored with garlic, chili powder and other spices. Use the fresh Mexican chorizo for this recipe. The Spanish version uses smoked pork so it doesn't grill as well.
Serves 4-6
Ingredients:
Instructions:
Prick the sausages all over and place into a dish.
Combine the bay leaves, peppercorns and wine and pour over the sausage. Cover and marinade for 4 hours up to 24 hours.
Drain the sausage and cook them on a medium heat grill, we used charcoal. Remove when done and cool for 10 minutes. Slice thinly.
Spread 4 slices of bread with the quince paste.
Add the slices of Manchego cheese and chorizo.
Top with the remaining 4 slices of bread to make a sandwich.
Brush the melted butter over both sides of the sandwiches and season with salt and pepper.
Heat a non-stick frying pan to medium heat.
Fry the sandwiches on both sides until the bread is golden brown and cheese has melted.
Slice in half for appetizer serving or serve whole for full meal.