Thursday, October 18, 2012
Chorizo & Sausage Casserole
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.
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.