Thursday, October 18, 2012

Chorizo & Sausage Casserole

Now that Autumn is well and truly upon us we all crave those Comfort Hearty foods, This is a typically Andalusian Dish and a one pot wonder that is truly delicious.
Chorizo has become fashionable and every Restaurant in the world is serving it with just about everything. This dish uses four different kinds of Chorizo, but if you can only get one don't worry.

Start in a Casserole Pot by adding some Olive Oil and put it on a medium heat, and add Spanish White Sausages, if you can't get them Cumberland, Toulouse or Italian Sausage would work equally well, once they have taken some colour take them out and put to one side.
Add a little more Olive Oil to the Pot and add a sliced Onion, crush in one or two crushed cloves of Garlic and Stir with a wooden spoon. Once the Onions are translucent add slices of cooking Picante Chorizo and Slices of Dulce Chorizo, as they cook the Paprika Oils will come out it only takes couple of minutes.

Now add large chunks of chopped Carrot, some big chunks of Potato (about the size of Roast Potatoes) a jar of cooked Chickpeas and stir all together to coat in the Oil.

Turn up the heat and then add a glass of Manzanilla and let it reduce to burn off the Alcohol then a tin of chopped tomatoes and 3 or 4 fresh Tomatoes cut into quarters. Add a pint of Chicken stock. Return the White Sausages to the Pot add 1 tbsp Herb De Provence  and a couple of Bay Leaves and a whole dried Pimientos Dulce, Season well and bring to the Boil, then reduce to low and let it simmer for an hour.

Serve with Fresh Parsley sprinkled over the top and some crusty Bread for mopping up all those lovely juices. This is such a wonderful easy meal in the week or on a colder dark evening, try it, the taste of Andalusia.



2 comments:

  1. Yummy! Just what I need on a dank, rainy day like today.

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  2. This looks beautiful. I LOVE chorizo.

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