Chorizo and Potato Towers

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Make this part of a Spanish tapas spread at your next cocktail party. Balance is key- if this is your hot selection, try spiced olives or ham and melon as your cold selection.

Tags: Advanced, One Hour, Appetizer & Hors d'Oeuvres, Pork, Vegetables, BBQ, Start Some Sizzle, Holiday Insider's Report 2012
Serves: 8
Skill level: Advanced
Prep time: 20  minutes
Cooking time: 30  minutes
Total: 50 *  minutes

*cool time = 15 minutes

Additional Information


  1. Grease grill. Preheat barbecue to medium heat. Soak eight 8-inch (20 cm) skewers in warm water.
  2. In small saucepan, cover potatoes with water. Cover and bring to a boil. Add salt. Reduce heat to simmer, cover and cook for 15 minutes or until tender when prodded with tip of sharp knife. Drain. Let cool 15 minutes.
  3. In small saucepan, heat tomato sauce with 1/4 cup (50 mL) of oil until heated through, about 3 minutes. Cover and hold warm over minimum heat.
  4. Cut sausage crosswise into 16 slices. Cut each potato in half. Thread a potato half onto a skewer cut side first, then a piece of sausage cut side first; repeat, but do not push skewer totally through second piece of sausage so the end of skewer is exposed. Repeat with remaining skewers, sausage and potatoes. You will have two pieces of potato and two pieces of sausage on each skewer. Brush sausage and potatoes with 2 tbsp (25 mL) oil.
  5. Place 18 x 4-inch (46 X 10 cm) strip of foil on grill. Place skewers on grill, placing exposed parts of skewers on foil to prevent burning. Cook uncovered for 6 to 8 minutes turning every 2 minutes or until sausage is hot and grill-marked.
  6. Divide heated sauce among eight bowls. Stand a skewer in each bowl; sprinkle with parsley. Serve immediately, as part of a tapas spread.



Chef's Tips

Serve with sherry or Spanish rosé.

Nutritional Information

Per 1 skewer serving
Calories 190 Cal
Fat 15 g
Sodium 520 mg
Carbohydrate 6 g
Fibre 1 g
Protein 9 g

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