Chorizo Criollo con Pommes Puree

Autumn is here and I am truly enjoying comfort food again. This is really a Mediterranean version of the classic English Bangers and Mash with Onion Gravy. I won't say it's better, but it is infinitely more flavoursome.

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.

Start by softening some onions in a skillet for around 5 minutes, add some fresh slices of Red Pepper a little crushed Garlic, continue to cook another 5 minutes now add a tbsp of plain Flour stir it in and cook out for a minute.

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.