Each year, from Sept. 15 to Oct. 15, communities across the country observe National Hispanic Heritage Month. One way of celebrating a culture is exploring its cuisine, so people may consider trying the following recipe for cantimpalitos - grilled mini chorizos with potato puree - from James Campbell Caruso's "Espana: Exploring the Flavors of Spain."

Cantimpalitos (Grilled Mini Chorizos with Potato Puree)

Serves 6

Ingredients:

2 pounds potatoes, cut into quarters

1/4 cup olive oil

6 cloves garlic

2 tablespoons butter

3 tablespoons heavy cream

1 tablespoon chopped fresh sage

Salt to taste

36 cantimpalitos (mini chorizos)

Instructions:

In a large pot of boiling water, boil the potatoes until soft. In a skillet, heat the olive oil and garlic together on medium heat for seven minutes, until the garlic is cooked through, soft and brown. Drain the potatoes and put them in a food processor with the garlic, olive oil, butter, cream, sage, and salt. Puree well and set aside; keep hot.

Heat a grill to medium-high heat. Thread cantimpalitos onto skewers, six pieces per serving. Grill for four minutes per side. Divide puree onto six plates and top each serving with a skewer of grilled sausages.