- 4 links (10 oz) cured Chorizo sausage
- 12 oz Manchego cheese – aged at least 6 months, cut into 1/8 inch pieces
- 1 bunch green or red seedless grapes
Heat a large skillet over medium-high heat. Cook the chorizo in large pieces with the skin on, until slightly crispy and cooked through, about 4 minutes per side. Cool, remove skin and cut into ¼ inch pieces. Place the sausage in a bowl, next to cheese bowl and cut grapes bunches. Have toothpicks or forks available for spearing.