Chorizo and New Potato Stew



An easy one pot meal for a cold night. The taste will improve if it is

kept for a day and it is surprisingly good eaten warm. I use both fresh

and dried chorizo (a spicy Spanish sausage) because most of the fresh

chorizo we can buy are poor imitations of the real thing. Decent dried

chorizo will add authenticity and depth of flavour.



450 g fresh chorizo sliced into 3 cm chunks

100 g of dried chorizo, peeled and sliced into thick coins

750 g new potatoes scrubbed and halved

Large can of chopped tomatoes and juice

Glass of red wine (150 ml)

1 large onion, chopped

Salt and black pepper

Pinch of sweet paprika



Soften the onions in a large flame proof casserole for 5 minutes Add the

fresh chorizo and brown for 10 minutes Once the sausages are brown, add

the dried chorizo Add the potatoes, red wine and tomatoes Stir; bring to a

simmer and season with salt, pepper and paprika Cover the casserole and

transfer to a low oven (150 C, gas mark 2) for about 1 hour Check the

seasoning and serve with garlic bread



This recipe is one of over 50 recipes included in

http://www.sausagelinks.co.uk



Sausagelinks is a UK based site which aims to cover nearly everything

about sausages. It has a directory of producers, recipes, how to make and

cook sausages, news (with special offers and a diary of food events) plus

sausage facts with information about farming, health, rare breed pigs,

different sausage varieties and sausage competitions.



David



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