Saturday, September 15, 2012
Chorizo Criollo con Pommes Puree
I use a Chorizo Criollo Sausage which is not like typical Spanish Chorizo, it has no Paprika, It's more like Italian or Polish Sausage, bags of flavour.
Now the best bit add a glass of Red wine to the pan with the heat turned up and stir, Pour yourself a glass or two at the same time, after it's reduced by a third add 3 cups of good Beef Stock and add a sprig of Fresh Rosemary and some dried Parsley.
Now tip this into a Terracotta dish and put in a preheated oven at 200C whilst in a separate pan you fry off the sausages to give them some colour.
Once they have taken colour add them to the Dish along with a chopped fresh Tomato and leave to cook for around twenty minutes.
Serve with a bottle of decent Red wine and some Pomme Puree. Delicious.